I adapted this recipe significantly from the original on The Kitchn. In fact, the only things the two really share are tomatoes and baked eggs. Feel free to similarly adapt my version to the contents of your fridge. My version of this recipe makes two portions; I baked one egg for dinner, and then baked a second egg in the leftover squash for breakfast the next morning.
2 tablespoons olive oil
1/2 onion, chopped
1 clove garlic, minced
1 pound summer/fall squash, peeled and diced
2 carrots, grated
2 tomatoes, chopped
1/4 teaspoon smoked paprika
1/4 teaspoon cumin
1 teaspoon red pepper flakes
Preheat your oven to 375 degrees Fahrenheit.
In an oven-safe pan, heat the olive oil over medium heat. Add the onion and cook until soft, roughly 3 minutes. Add the garlic, squash, carrots, tomatoes, smoked paprika, cumin, and red pepper flakes and transfer to the heated oven for 15 minutes, stirring occasionally. Remove the pan from the oven, make two wells in the squash-carrot mixture, and crack the eggs gently into the wells. Bake until the whites are set and the yolks are soft, about 8 minutes. Enjoy!