Pattypan Squash with Eggs

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

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...

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