This is a sponsored post from Petit Jean Meats. I was given free product to review. All opinions are my own.
I adapted this recipe from one shared by Naturally Ella. I loved the spice blend of turmeric and paprika that she used for a slightly exotic flavor. I also used her method for cooking the squash, which is to add water to the skillet and cover. This saves a significant amount of time from cooking uncovered, without water, and the texture is soft and perfect in the recipe.
We loved this meal, although I think we were raving about it a bit too much, because Ketch thought that he should get a taste, too.
- 1/2 tbsp. olive oil
- 1/4 yellow onion, finely chopped
- 1 tbsp. paprika
- 1 tsp. turmeric
- 1/3 cup water
- 1 cup butternut squash, peeled and cubed
- 1 cup summer squash, diced
- 1 tsp. dried cilantro or 1 tbsp. chopped fresh cilantro
- 2/3 cup ham, diced
- 2 cups baby spinach
- 2 eggs
- 2 ounces chevre
- Salt and pepper, to taste
- Heat a large skillet to medium-high heat. Add olive oil and onion and cook for about four minutes, until onion is fragrant.
- Add paprika and turmeric, then stir in water, butternut squash, and summer squash. Stir to evenly distribute, then cover the skillet and let cook for 10 minutes, until squash is soft.
- Remove lid, then stir in cilantro, chopped ham, and spinach. Cook for about five minutes, until spinach is wilted.
- Prepare a well in the middle of the skillet and crack both eggs. Reduce heat to medium-low and leave on heat until eggs are cooked. Sprinkle with chevre.
- When eggs are cooked, remove skillet from heat. Serve hot.