It is a fabulous experience to prepare my eggs with butternut squash breakfast recipe when my family is around on a weekend. Butternut squash is abundantly available during the fall. So therefore, the theme of this recipe fits well with the upcoming Halloween festival. My delicious recipe is ready in less than 20 minutes.
- 2 cups butternut squash, shredded
- 6 large eggs
- 1 teaspoon turmeric powder
- 1 teaspoon cumin seed
- 1 teaspoon chili flakes, plus more for garnishing
- 2 cloves garlic, chopped
- 1 cup red onion, chopped
- 1 tablespoon fresh parsley, chopped
- 1 jalapeno, sliced
- 2 tablespoons extra-virgin olive oil
- Sea salt as needed
Heat the oven to 400 degrees F.
Heat oil in a heavy skillet over medium heat. Add onion and garlic, and saute until light brown.
Add turmeric, cumin and chili flakes, and stir rapidly. Add butternut squash and saute until all the liquid is absorbed. Season with salt and continue stirring for a minute.
Reduce heat to low-medium. Carefully create 5 small wells in the butternut squash. Add an egg into each of the wells.
Transfer the skillet into the oven on the rack. Cook for 4-5 minutes until the egg whites are done. Sprinkle parsley and jelopeno. Season with sea salt and chili flakes. Serve with bread.