Baked Huevos Rancheros with Squash, Peppers, and Soyrizo

I've got so much food left to use before tomorrow's market. Next year, I'm getting a half share. It's Friday, and I've still got a bunch of cauliflower, fava beans, and a big pot of lentil-veggie soup I made up yesterday that will probably find its way to the freezer. Maybe I just need to have more dinner parties.



I bought a bottle of enchilada sauce at Trader Joe's last week, and it has been working its way into just about everything I eat. I was going to make a simple eggy scramble with some fresh squash and peppers from the CSA box, but I thought, why not jazz it up a bit and pull out a ramekin for some baked eggs.


Uh oh, now you know the sad state of my non-stick pans...

While the oven was preheating to 350 degrees, I diced and sauteed one yellow pattypan squash with one green chile, and added a bit of soyrizo, a soy version of chorizo that I also got at TJ's. When such a cool store is literally across the street, it's hard not to pick up fun stuff like that. I added a bit of enchilada sauce and spooned the mixture into a ramekin, topped with some shredded cheese, and cracked an egg on top. Into the oven for about 10 minutes, though mine took longer because I really hate runny egg whites. Just keep an eye on it, until it's cooked how you like it.

That's it! Pretty simple, I just topped mine with some greek yogurt and pico de gallo salsa, toasted up some sourdough, and enjoyed some brunch in my pajamas. Life is good. Anyone want some veggies?



Eat well!