Skip to main content
Epicurious

Kimchi and Summer Squash Baked Eggs

By eggland's best
Image may contain Frying Pan Wok Food and Meal
TED CAVANAUGH

No matter what time of day, these delicious baked eggs made with tangy kimchi and fresh summer squash are a delightfully flavorful dish.

Ingredients

4 tbsp unsalted butter
4 Eggland's Best® large eggs
1/2 small onion, sliced
1 medium zucchini, cut into 1" pieces
1 medium yellow squash, cut into 1" pieces
2 cups chopped kimchi with brine reserved
1/2 small bunch kale, stems removed and leaves torn (about 4 cups)
Cilantro, leaves and tender stems, for serving

Preparation

  1. Step 1

    Heat oven to 375F.

    Step 2

    In a large, oven-proof skillet, melt butter over medium-high heat. Add onions and squash and cook until golden and crisp-tender, 7 to 8 minutes. Add the kimchi and its juices and cook until the pan is almost dry and the kimchi is rusty in color, 4 to 5 minutes. Stir in kale leaves and toss until slightly wilted, about 1 minute.

    Step 3

    Make 4 divets in the kimchi mixture, crack an egg in each divet, season with salt and pepper, and bake in the oven until egg whites are cooked through and the yolks are still runny, 9 to 10 minutes. Top with cilantro and serve out of the pan.

TagsZucchiniSquashVegetableSummer SquashKaleLeafy GreensMainGluten FreeNut FreeVegetarianKetoQuickEasyOne-Pot MealsOven BakeEpicurious
Read More
Smothered Italian Sausage
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Spinach Ramen Gratin
You can consider this recipe a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven.
Zucchini, Pea, and Bulgur Pilaf
This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.
Halloumi Lasagna
In this lasagna, soft layers of pasta and béchamel are interspersed with a rich tomato sauce laden with hearty Mediterranean vegetables.
Charred Vegetable Ragù
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Crushed Lentils With Tahini & Soft-Boiled Eggs
Garlic and chile are what really make this das medames sing, while hearty cumin, fresh cilantro, tomato, and tahini pile on layers of flavors.