Curried Squash And Eggs With Raita Salad

This article has not been rated yet.


45 min



Curried Squash And Eggs With Raita Salad


  • 1 pint cherry tomatoes , halved
  • 1 shallot , thinly sliced
  • 1/2 tsp salt , divided
  • 1 small acorn squash
  • 2 tbsp canola oil
  • 4 eggs
  • 1/4 cup cilantro , chopped


  • Preheat oven to 400F. Line a large baking sheet with foil. Lightly spray with oil.
  • Stir tomatoes with mini cucumbers, shallot and 1/4 tsp salt in a small bowl. Refrigerate, covered, until ready to serve.
  • Microwave squash until slightly tender, 3 to 4 min. Cut stem and pointed end off squash. Cut crosswise into 4 1/2-in. slices. Cut out and discard seeds to make rings. Stir canola oil with Madras curry paste and remaining 1/4 tsp salt in a small bowl. Brush over both sides of squash rings. Arrange squash on prepared sheet. Bake in centre of oven for 15 min, then carefully crack 1 egg into each ring. Continue baking until egg whites are set but yolks are still runny, 5 to 6 more min.
  • Drain tomato mixture of any excess liquid. Stir in yogurt and cilantro. Serve with squash.

Nutrition (per serving)

  • Calories
  • 224,
  • Protein
  • 9 g,
  • Carbohydrates
  • 13 g,
  • Fat
  • 16 g,
  • Fibre
  • 2 g,
  • Sodium
  • 541 mg.

Originally published on Chatelaine, this recipe has a triple-tested guarantee from the Chatelaine Kitchen.