These Delicata Squash Egg Cups are a healthy twist on eggs in a hole! Made with delicata squash, za’atar, and fresh herbs, this easy fall breakfast is high in protein, full of flavor, and ready in under 20 minutes.
When it comes to cozy fall cooking, nothing beats the sweet, nutty flavor of delicata squash. Unlike other squash varieties, delicata is quick and easy to prepare since you can eat the skin! These Delicata Squash Egg Cups with Za’atar are a simple yet elegant spin on your traditional egg in a hole breakfast. Made with BayBaby Organic Winter Squash, this recipe not only makes a nutritious breakfast or brunch, but also adds a pop of color to your fall kitchen until you’re ready to cook.
Ingredients
- Delicata squash: tender, edible skin, cooks quickly, with a sweet and nutty flavor.
- Eggs: packed with protein, they keep you full and satisfied.
- Za’atar: a savory spice blend with thyme, sesame, and sumac that adds depth and a punch of flavor.
- Olive oil: heart-healthy fat that helps with cooking.
Health Benefits of Organic Winter Squash
When you choose BayBaby Produce, you’re getting produce that’s certified organic, sustainably grown, and harvested in the fertile soils of Skagit Valley, Washington State. Not only does their squash offer an extended shelf life, but its beautiful striped skin also doubles as seasonal décor until you’re ready to cook. Check out these additional health benefits:
- It is rich in vitamins A, C, potassium, and fiber.
- Supports immunity, digestion, and heart health.
- Naturally low in calories, but filling and nutrient-dense!
How to Make Delicata Squash Egg Cups with Za’atar
Step 1. Use a sharp knife to cut your delicata squash into 1/2 inch slices; no need to peel!
Step 2. Using a small spoon or knife, scoop out the center of each ring to remove the seeds.
Step 3. Season squash with salt and pepper, then sauté in olive oil in a large skillet.
Step 4. Once you’ve flipped each squash ring, crack and egg in the center of each and cook until yolks reach desired doneness.
Sprinkle with za’atar and any fresh herbs like parsley or chives to serve, then enjoy your Delicata Squash Egg Cups!
More Breakfast Recipes
- Lebanese Breakfast Pita with Labneh
- Maple and Brown Sugar Microwave Oatmeal
- Chocolate Banana Overnight Oats
- Easy Breakfast Frittata
- Blueberry Greek Yogurt Waffles
Eat It, Like It, Share It!
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With their tender roasted rings, perfectly cooked eggs, and a sprinkle of za’atar, these Delicata Squash Egg Cups are proof that healthy, seasonal eating can be both effortless and delicious. Thanks to the extended shelf life of BayBaby Organic Winter Squash, you can keep these beautiful delicatas on hand for weeks, and have a staple, reliable breakfast all month long!
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Ingredients
Video
Instructions
- To prep the squash, slice the delicata squash Into 1/2-inch thick rounds and scoop out the seeds using a small spoon; pat dry with paper towel.
- Heat olive oil in a large skillet over medium-high heat. Season each side of the squash rings with salt and pepper, then add them to the skillet. Cook for 4–5 minutes per side, until golden and slightly tender.
- Reduce heat to medium. Crack an egg into the center of each squash ring similar to making eggs-in-a-hole. Sprinkle with a pinch of salt, pepper, and za’atar. Let the eggs cook 2–3 minutes, or until the whites are set and the yolks reach your desired doneness. You can also cover with a lid to speed up the process.
- Transfer egg cups to a serving platter or plate and garnish with fresh parsley or chives plus an extra sprinkle of za'atar to serve.
Liz’s Notes
Nutrition
Frequently Asked Questions
Yes you can! But most winter squash’s skin is tough and bitter (like pumpkin, butternut squash, and acorn), and is usually peeled. Delicata squash has a thin “delicate” skin, and doesn’t need to be.
You could make them and keep them warm in the oven up to an hour or two before serving. But to keep the egg runny and the textures satisfying, I wouldn’t recommend making these far in advance.
You could try an Italian seasoning blend, it will only slightly shift the flavor profile. Or you can make your own blend of the same herbs and spices!
Disclosure: This recipe was developed in partnership with BayBaby Produce. Thank you for supporting the brands that make The Lemon Bowl possible. All thoughts are my own.
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