Delicata Squash Egg Cups with Za'atar

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Ingredients

1 medium BayBaby delicata squash (cut in 8 rings, 1/2-inch thick, seeds removed)
8 large eggs
3 tablespoons olive oil
1 tablespoon za'atar
salt and pepper (to taste)
minced parsley or chives (optional garnish to serve)

1
To prep the squash, slice the delicata squash Into 1/2-inch thick rounds and scoop out the seeds using a small spoon; pat dry with paper towel.
2
Heat olive oil in a large skillet over medium-high heat. Season each side of the squash rings with salt and pepper, then add them to the skillet. Cook for 4–5 minutes per side, until golden and slightly tender.
3
Reduce heat to medium. Crack an egg into the center of each squash ring similar to making eggs-in-a-hole. Sprinkle with a pinch of salt, pepper, and za’atar. Let the eggs cook 2–3 minutes, or until the whites are set and the yolks reach your desired doneness. You can also cover with a lid to speed up the process.
4
Transfer egg cups to a serving platter or plate and garnish with fresh parsley or chives plus an extra sprinkle of za'atar to serve.