Middle Eastern Squash & Chickpea Patties

If you prefer to use an oven to cook the squash instead of a microwave, place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Using a sharp, sturdy knife, carefully halve the squash lengthwise. Using a spoon, scoop out and discard the pulp and seeds. Drizzle the cut sides with olive oil; season with salt and pepper.

Microwave or oven: 
MICROWAVE: Working in two batches if necessary, transfer the prepared squash to a microwave-safe baking dish, cut side down. Fill with 1/2 inch of water. Microwave on high 3 to 5 minutes, or until the flesh easily pulls away from the skin.  
OVEN: Line a sheet pan with parchment paper (or foil). Transfer the prepared squash to the sheet pan, cut side down. Roast 25 to 30 minutes, or until the skin is lightly browned and the flesh easily pulls away from the skin.

Transfer the cooked squash to a large bowl to cool slightly.

Meanwhile, drain and rinse the chickpeas; place in a large bowl. Season with salt and pepper. Using a fork, mash until smooth. Halve the tomatoes. Medium dice the cucumber. Roughly chop the olives and peppers. In a bowl, combine the halved tomatoes, diced cucumber, chopped olives and peppers, vinegar, oregano, and a drizzle of olive oil. Season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes.

When cool enough to handle, using a fork, scrape the flesh of the cooked squash into the bowl; separate any clumps. Discard the skins. Transfer 2 cups of squash strands to the bowl of mashed chickpeas (you may have extra squash).

To the bowl of squash-chickpea mixture, add the spice blend, breadcrumbs, and cheese. Season with salt and pepper. Mix to thoroughly combine. Using wet hands, form the mixture into six 1/4-inch-thick patties. In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of batter sizzles immediately when added, working in batches if necessary, add the patties. Cook 4 to 5 minutes per side, or until browned and crispy (if the pan seems dry, add a drizzle of olive oil before flipping and in between batches). Divide the cooked patties between two plates. Wipe out the pan. 

In the same pan, heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the cooked patties topped with the marinated vegetables (including any liquid) and fried eggs. Drizzle with the tzatziki. Enjoy!