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Servings

Prep Time

Cook Time

Ingredients

• 2 tablespoons butter or solid coconut oil
• 2 tablespoons sage, thinly sliced
• 1/4 teaspoon crushed red pepper
• 1.5 pounds (roughly two small) delicata squash
• 1 pinch + 1/2 teaspoon salt
• 1/2 a head radicchio, cored and sliced
• 1 Mutsu apple or other sweet-tart apple, diced
• 3 tablespoons apple cider
• 1 tablespoon cider vinegar
• 4 to 6 eggs
• 2 scallions, greens only, chopped to garnish
• Fresh ground pepper to taste

Directions

1. Before you begin: Preheat oven to 375°F (190°C).

2. Melt butter/oil in a skillet over medium heat. Add the sage and crushed red pepper and cook for 1 minute, until aromatic.

3. Add the squash and a pinch of salt. Cook 10 minutes, stirring occasionally, until squash starts to soften and brown.

4. Add the radicchio, apple, cider and vinegar. Give everything a good stir to combine, and cook until radicchio starts to wilt, about 1 minute.

5. Stir in remaining salt and remove skillet from heat. With the back of your spoon, make 4 to 6 indentations in the squash mixture. Crack eggs into the indentations and place skillet in the oven. Alternatively, you can crack eggs into a ramekin first, and then slide into the mixture but who has time for another dirty dish?

6. Bake for 8 to 10 minutes for a runny, unctuous yolk; 12 minutes for a firm yellow.

7. Remove from oven and sprinkle with scallion greens. Divvy up and serve immediately with a sprinkle of fresh ground pepper to taste.