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Summer Squash Shakshuka with Baked Eggs

Emily Han
  • minutes
  • Serves 4

INGREDIENTS

1/4 cup

Chiffonade of basil, loosely packed

2 cloves

Garlic

2

Shallots, medium

2

lbs Summer squash

1/2 lb

Tomatoes

4

Eggs, large

1

Black pepper, Freshly ground

1 tbsp

Kosher salt

1/4 tsp

Paprika, smoked

2 2/3 tbsp

Olive oil

4 oz

Goat cheese, soft