Summer Squash With Baked Eggs

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2 pounds summer squash (zucchini, yellow squash, pattypan, etc.)

1 tablespoon Kosher salt, plus more for sprinkling

2 tablespoons + 2 teaspoons olive oil, divided

2 shallots, sliced

2 cloves garlic, minced

1/4 teaspoon smoked paprika, plus more for sprinkling

1/2 pound tomatoes, chopped

4 ounces soft goat cheese (chèvre)

1/4 cup loosely packed chiffonade of basil, plus more for garnish

4 eggs

Freshly ground black pepper

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