- ½ cup Butternut squash (or your favorite)
- Extra-virgin olive oil
- Kosher or sea salt
- Freshly ground black pepper
- ½ teaspoon dried or fresh herbs (we use thyme or rosemary)
- 2 fresh farm eggs
- ¼ cup (1 ounce) Spanish chorizo, sliced (or substitute Portuguese or Italian sausage)
- Pea tendrils, spinach, arugula to garnish (optional)
- Crusty baguette
Heat oven to 350°. Peel squash and slice in half-moon-shaped pieces ó inch thick.
Toss the squash with olive oil, salt, pepper and herbs and place on a baking sheet. Roast for 25 minutes, or until tender.
Grease a 6-inch cast-iron skillet (or small roasting dish) with olive oil. Crack the eggs into the skillet and add the roasted squash. Scatter the chorizo and add a pinch of salt to the yolks. Bake for about 10 minutes, or until the whites are fully cooked. Pay careful attention not to overcook the yolks. Remove pan from the oven and add fresh greens. Serve with crusty bread and enjoy. Serves 2 as an appetizer.
Recipe courtesy of Siobhán Chavarría, chef/owner, Flan Y Ajo, Providence