Squash Egg Bake

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a small bowl, mix together oregano, salt, pepper, paprika and chili powder.

Leaving skin on, slice squash into six ½-inch (1 cm) thick rounds. Remove seeds, making cavity bigger if necessary. Place on prepared baking sheet and brush both sides of squash with oil. Sprinkle each side with the spice mixture. Bake for 15 minutes until tender.

Remove baking sheet from the oven. Crack one egg into each hole. Bake for 10 minutes until egg whites are cooked through. Sprinkle with Feta and garnish with fresh oregano.