Tex-Mex style squash and bacon casserole

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  • Prep. 10 minutes /

  • Cook time 30 minutes /

  • 4 portions

Ingredients

  • 60 ml (4 tbsp) olive oil
  • 1 butternut squash, about 500 g, cut into 2 cm cubes
  • 6 slices of F. Ménard bacon, cut into 1 cm strips
  • 1 onion, minced
  • 1 can of cherry tomatoes (394 ml) or 2 cups of fresh cherry tomatoes
  • 1/2 chipotle pepper in adobo sauce, finely chopped
  • 15 ml (1 tbsp.) paprika
  • 1/2 cup (80 g) grated cheddar cheese
  • 2 to 4 eggs, yolks and whites separated
  • Salt and pepper, to taste
  • Coriander leaves

Preparation

  1. Heat the olive oil in a large pan over medium heat. Add the squash cubes and cook for 10 minutes, until the squash is caramelized. Reserve.
  2. Meanwhile, in another pan, cook the bacon over medium heat for 2 minutes. Then add the onion. Continue cooking over low heat for 5 minutes, until the onion is caramelized.
  3. Add the cherry tomatoes, paprika, chipotle pepper and cheese. Cook gently for 3 minutes. Add the diced squash.
  4. Using the back of a spoon, make holes in the sauce and place an egg white in each cavity. Cover and cook for 5 minutes.
  5. Add the yolks to the whites and allow enough time to get flowing egg yolks to your liking, about 2 minutes.
  6. Garnish with cilantro leaves. Add salt and pepper to taste
  7. Serve directly in the pan.
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