Spicy Chipotle Egg Skillet

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Halve the squash lengthwise. If present, remove the pit, then medium dice the squash. Halve, peel, and thinly slice the onion. Peel and roughly chop 2 cloves of garlic. Evenly stack the tortillas; cut in half, then cut crosswise into 1/2-inch-wide strips. Cut off and discard the stems of the peppers, then cut crosswise into 1/2-inch pieces. Thoroughly wash your hands immediately after handling.

In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the pepper pieces in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the diced squash, sliced onion, and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 5 to 7 minutes, or until softened. Add up to half the chile paste, depending on how spicy you’d like the dish to be (you will have extra). Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the tomatoes (carefully, as the liquid may splatter) and 1/2 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly thickened. Taste, then season with salt and pepper if desired. 

Meanwhile, place the tortilla strips on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Toast 5 to 7 minutes, or until lightly browned and crispy. Remove from the oven.

Using a spoon, create 2 shallow wells in the center of the skillet. Carefully crack an egg into each well; season with salt and pepper. Loosely cover the pan with foil and cook 4 to 5 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Turn off the heat. Serve the finished skillet topped with the fromage blanc and crispy tortilla strips. Enjoy!