Butternut Squash Hash with Eggs and Feta

Butternut squash hash with tender peppers, onions, baked eggs, and salty feta, cooked in one skillet for an easy vegetarian breakfast or brunch.

Prep: 15 min · Cook: 30 min · Yield: 4 · Method: Stovetop

Ingredients

• 3 cups butternut squash
• 1 medium yellow onion
• 1 medium bell pepper
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon smoked paprika
• 4 eggs
• 0.5 cup feta cheese

Cooking instructions

1. Heat the olive oil in a large covered skillet over medium heat. Add the diced butternut squash, onion, bell pepper, salt, black pepper, and smoked paprika. Cook, stirring occasionally, for 18 to 22 minutes, until the vegetables are tender and lightly browned. (about 22 min) — Medium heat
2. Make four wells in the hot vegetable mixture and crack one egg into each well. Cover the skillet and cook for 5 to 8 minutes, until the egg whites are fully set and the yolks reach your preferred doneness. (about 8 min) — Medium-low heat
3. Sprinkle the feta evenly over the hash and serve hot. (about 1 min)