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Spanish-Style Eggs Fill 1 Created with Sketch.

with Summer Squash, Piquillo Peppers, & Aioli

  • Group Created with Sketch.
    Time
    35-45 mins
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 690 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

Tonight, we’re giving “breakfast-for-dinner” a gourmet twist with a few Spanish ingredients. After cooking a robust medley of vegetables, including summer squash and sweet peppers, we’re stirring in sweet roasted piquillo peppers and sherry vinegar, both of which add distinctive tang and flavor. Hearty eggs and parmesan cheese complete the dish, while a creamy aioli adds a bit of richness when stirred into the mix.

fresh
ingredients
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time-saving
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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potato. Medium dice the squash. Peel and small dice the onion. Cut off and discard the sweet pepper stems; halve lengthwise, then remove and discard the ribs and seeds. Thinly slice the sweet peppers crosswise. Roughly chop the piquillo peppers. Peel and roughly chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the parsley leaves and stems. Cut the baguette crosswise into 1-inch-thick pieces.

Start the vegetables:
2 Start the vegetables:

In a large pan (cast iron, or nonstick and oven-safe, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the potato; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned and slightly softened. Add the squash, onion, and sweet peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and softened.

Finish the vegetables:
3 Finish the vegetables:

Add the tomato paste to the pan. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add the piquillo peppers, vinegar, and ¾ cup of water; season with salt and pepper. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, 2 to 3 minutes, or until slightly thickened and saucy. Turn off the heat; season with salt and pepper to taste. (If your pan isn’t oven-safe, transfer the finished vegetables to a baking dish.)

Toast the baguette:
4 Toast the baguette:

While the vegetables cook, place the baguette on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in a single, even layer. Toast in the oven 8 to 10 minutes, or until golden brown and crispy. Leaving the oven on, remove the toasted baguette from the oven and set aside to cool slightly.

Bake the eggs & vegetables:
5 Bake the eggs & vegetables:

Using a spoon or a spatula, create 2 wells in the center of the pan of finished vegetables. Crack an egg into each well; season with salt and pepper. Evenly top the eggs and vegetables with the cheese. Bake 6 to 8 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven and let stand for at least 2 minutes.

Make the aioli & plate your dish:
6 Make the aioli & plate your dish:

While the eggs and vegetables bake, in a bowl, combine the mayonnaise and as much of the garlic paste as you’d like. Season with salt and pepper to taste. Garnish the baked eggs and vegetables with the parsley. Serve with the aioli and toasted baguette on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 450°F. Wash and dry the fresh produce. Medium dice the potato. Medium dice the squash. Peel and small dice the onion. Cut off and discard the sweet pepper stems; halve lengthwise, then remove and discard the ribs and seeds. Thinly slice the sweet peppers crosswise. Roughly chop the piquillo peppers. Peel and roughly chop the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). Roughly chop the parsley leaves and stems. Cut the baguette crosswise into 1-inch-thick pieces.

2 Start the vegetables:

In a large pan (cast iron, or nonstick and oven-safe, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Add the potato; season with salt and pepper. Cook, stirring occasionally, 8 to 10 minutes, or until lightly browned and slightly softened. Add the squash, onion, and sweet peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and softened.

Start the vegetables:
Finish the vegetables:
3 Finish the vegetables:

Add the tomato paste to the pan. Cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add the piquillo peppers, vinegar, and ¾ cup of water; season with salt and pepper. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, 2 to 3 minutes, or until slightly thickened and saucy. Turn off the heat; season with salt and pepper to taste. (If your pan isn’t oven-safe, transfer the finished vegetables to a baking dish.)

4 Toast the baguette:

While the vegetables cook, place the baguette on a sheet pan; drizzle with olive oil and season with salt and pepper. Toss to coat. Arrange in a single, even layer. Toast in the oven 8 to 10 minutes, or until golden brown and crispy. Leaving the oven on, remove the toasted baguette from the oven and set aside to cool slightly.

Toast the baguette:
Bake the eggs & vegetables:
5 Bake the eggs & vegetables:

Using a spoon or a spatula, create 2 wells in the center of the pan of finished vegetables. Crack an egg into each well; season with salt and pepper. Evenly top the eggs and vegetables with the cheese. Bake 6 to 8 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven and let stand for at least 2 minutes.

6 Make the aioli & plate your dish:

While the eggs and vegetables bake, in a bowl, combine the mayonnaise and as much of the garlic paste as you’d like. Season with salt and pepper to taste. Garnish the baked eggs and vegetables with the parsley. Serve with the aioli and toasted baguette on the side. Enjoy!

Make the aioli & plate your dish: