Paleo Breakfast Casserole

Ingredients

• Squash

  Summer, all varieties, raw

  1 large or 323g

• Butter

  Unsalted

  4 tbsp or 57g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Onions

  Raw

  1 cup, chopped or 160g

• Garlic

  Raw

  2 cloves, minced or 6g

• Oregano

  Spices, dried

  2 tsp, ground or 4g

• Cherry tomatoes

  Red, ripe, raw, year round average

  ½ cup cherry tomatoes or 75g

• Italian salami

  Pork

  3 oz or 84g

• Kalamata Olives

  Nature's Promise

  10 olives or 38g

• Egg

  Whole, fresh eggs

  4 extra large or 224g

• Parsley

  Raw

  1 tbsp or 4g

Directions

1. Heat the oven to 400°F. Set the squash halves cut-side up on a rimmed baking sheet. Spread about 1 tablespoon butter over each half and season generously with salt and pepper. Roast until very tender, 45 to 60 minutes.
2. Meanwhile, warm an oven-safe skillet over medium-low heat and melt the remaining 2 tablespoons butter. Add the onion, garlic, and oregano; season lightly with salt and pepper. Cook, stirring occasionally, until the onion is soft and starting to caramelize.
3. Stir in the tomatoes and salami; cook until the tomatoes begin to soften, about 5 to 10 minutes. Fold in the olives.
4. When the squash is done, use a fork to scrape out the flesh into strands. Add the squash to the skillet and toss to combine evenly.
5. Make 4 deep wells in the mixture and crack an egg into each well.
6. Transfer the skillet to the oven and bake until the egg whites are just set and the yolks are cooked to your liking.
7. Sprinkle with parsley and serve hot.