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This recipe is another one of my go to recipe when I am in the mood to eat something different from the traditional eggs and toast. It seems difficult to make, but it is not. I know I say that everything is simple and easy to make, but it is true. Simple and easy is my style of cooking because who like complicated recipes that take hours to make. I try to keep my recipes under thirty minutes, so everyone can have the time to make a dish that is both easy and delicious. With that being said, this egg-in-a-hole recipe falls into all of those characteristics, which is why I love making these. Plus every time I make this, other people get impressed and think it is the most fanciest dish they have ever seen, but little do they know that it is so simple. Now, let me get to the point and actually show you how to make this, so here is the recipe.

Ingredients: (2 People)

1 acorn squash

4 eggs

fresh thyme

2 tbspn Olive Oil

1 garlic clove

Salt & Pepper

5-8 Button Mushrooms

1/2 Red Bell Pepper

1/4 White Onion

1 tspn Red Chili Flakes (depends on how much heat you want)

4 slices of Whole Wheat Bread (2 Slices per person)

Chipotle Aioli (Recipe can be found under 12-6)


1. Preheat oven to 375F

2. Cut acorn squash into 3/4" pieces. You should come out with four pieces. Place on a cookie tray lined with wax paper. Set aside.

3. In a small, put in the 2 tbspn of olive oil along with  garlic clove. Cook until the garlic  becomes fragrant. NOTE: Be careful not to burn the garlic otherwise it will make the dish bitter. Once the garlic is cooked, throw in the minced fresh thyme. Let is steep in the garlic oil for about 30 sec. 

4. With a brush, brush on the garlic and thyme oil over each acorn squash piece. Then sprinkle salt & pepper on top.

5. Once the oven is preheated, put cookie tray with acorn squash pieces into oven and bake for 20 min.

6. Meanwhile, in a small pot, cook the diced onion and red bell pepper until the onion is translucent. Season with red chili flakes, salt, and pepper.  Then add in diced mushrooms, cook until mushrooms shrink a little. Set aside.

7. When the 20 min are up, poke each one with a fork to see if it is cooked. NOTE: The fork should sink in easily. Then,  take the tray out of the oven. Carefully crack one egg into each acorn squash hole. Very carefully return the tray back into the oven and bake the egg for 7-10 mintutes, depending on how runny you want your egg. I bake mine for 8 minutes, for a runny egg yolk.

8. While the egg is baking in the oven, toast your bread until crispy. I used a panini maker to toast mine, but a toaster, small oven toaster, or oven does the job as well. 

9. Finally, once the eggs are done, you can begin assembling in any way you want.

Viola! You are finished and can enjoy your delicious breakfast or impress your guests with this beautiful meal. 

Hope you enjoy! Like always let me know if you try this recipe out!




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