Spicy Spaghetti Squash Egg Skillet
Spicy Spaghetti Squash Egg Skillet
Course: BreakfastCuisine: AmericanDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
50
minutesTotal time
1
hour10
minutesIngredients
- For Base
1 spaghetti squash, cooked
6 large eggs
olive oil for cooking
- For Toppings
Dill fresh
Frank’s Hot sauce or other hot sauce/sriracha
Black sesame seeds
Salt and pepper to taste
Full fat canned coconut milk (optional)
Directions
- Cut spaghetti squash in half, lengthwise. Lay face down on a baking tray with 1/2″ water. Bake on 350F for 40 minutes. Once cooked, scrape meat out for “noodles”; using a large fork.
- Lightly drizzle a cast iron with olive oil. Layer cooked spaghetti squash noodles in skillet. Make 6 holes (wells) in spaghetti squash for eggs.
- Crack an egg into each and broil for 5-10 minutes until eggs reach desired consistency.
- Top with fresh dill, hot sauce, sesame seeds, and coconut milk (optional), and salt and pepper to taste.
- Serve immediately!
