Overflowering with our delicious summer squash and cherry tomatoes, this one-pan dish is a must-make. It’s simple, rustic, and packed with flavor — perfect for a weekend brunch or an easy weeknight dinner.
This farm-to-table skillet combines seasonal veggies, creamy Feta, and fresh herbs, all topped with perfectly baked eggs. Serve it with a slice of crusty bread to soak up the savory tomato sauce, and you’ve got a meal that tastes like summer in every bite.
You’ll need:
- 12 oz summer squash, diced
- 14 oz cherry tomatoes
- 1 yellow onion, chopped
- 2 garlic cloves, minced
- 4 eggs
- 3 oz Feta cheese, crumbled
- 1 tsp dried oregano
- 1 bunch fresh mint, thinly sliced
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp extra virgin olive oil
To make:
Preheat your oven to 375ºF. In an oven-safe skillet, heat olive oil over medium heat. Sauté onion and garlic with salt and pepper for 3–5 minutes until soft and fragrant.
Add the cherry tomatoes and cook for 7–10 minutes, stirring often, until they start to break down and release their juices.
Stir in the diced squash and dried oregano. Let everything simmer for a few more minutes.
Crack the eggs into a bowl, then gently nestle them into the veggie mixture one at a time, spacing them out.
Sprinkle crumbled Feta over the top, then transfer the skillet to the oven. Bake for 7 minutes, or until the eggs are just set. Remove from the oven and garnish with fresh mint.
Serve warm with your favorite bread for dipping.
Sign up for our CSA farm boxes online today or visit us at a farmer’s market near you! You can find more delicious recipes on our blog.
