Patty Pan Squash Egg Cups

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  • Servings: 4-8
  • Difficulty: intermediate
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Squash Egg Cup

  • 8 pattypan squash (or 1-2 squash per person depending on size)
  • 2 tbsp. olive oil
  • 1 medium onion, finely chopped
  • 1 tsp sea salt, divided
  • 3 garlic cloves, minced
  • 1 teaspoon minced fresh thyme leaves
  • 8 large eggs (or 1 per squash, depending on your final number above)


  1. Preheat oven to 375°.
  2. Cut tops (stem ends) off squash and scoop out the seeds in the middle, leaving a shell at least 1/4 in. thick.
  3. Brush squash with olive oil.
  4. Heat oil in pan, add onio, salt and garlic and sauté until browned. Add thyme and stir until combined.
  5. Divide onion mixture evenly among the squash.
  6. Crack 1 egg into each squash, lifting out any white that doesn’t fit.
  7. Sprinkle eggs with remaining salt.
  8. Bake until eggs are set, 15 to 20 minutes.

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