March 23rd, 2017
Tiffany Meyer EatingNiagara.com
Before you begin: Preheat oven to 375°F (190°C).
Melt butter/oil in a skillet over medium heat. Add the sage and crushed red pepper and cook for 1 minute, until aromatic.
Add the squash and a pinch of salt. Cook 10 minutes, stirring occasionally, until squash starts to soften and brown.
Add the radicchio, apple, cider and vinegar. Give everything a good stir to combine, and cook until radicchio starts to wilt, about 1 minute.
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?
Bake for 8 to 10 minutes for a runny, unctuous yolk; 12 minutes for a firm yellow.
Remove from oven and sprinkle with scallion greens. Divvy up and serve immediately with a sprinkle of fresh ground pepper to taste.