Pattypan Squash with Eggs

Ingredients

• 8 large eggs (see Notes)
• 8 pattypan squash (4 yellow and 4 green, each 5 in. across)
• 1 teaspoon sea salt, divided
• About 2 tbsp. olive oil, divided
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon minced fresh thyme leaves

1. Preheat oven to 375°. Cut tops (stem ends) off squash and reserve. Scoop out and discard insides of squash, leaving a shell at least 1/4 in. thick. Brush squash and tops with about 1 tbsp. olive oil, set on a baking sheet, and bake until tender when pierced with a fork, 15 minutes.2. Meanwhile...

View full recipe at My Recipes