Description
This vibrant and wholesome Baked Eggs recipe combines tender roasted baby potatoes, colorful sautéed vegetables, and perfectly baked eggs, all finished with creamy feta and fresh herbs. It’s an easy, healthy, and flavorful one-pan meal perfect for breakfast, brunch, or a light dinner.
Ingredients
Vegetables
- 10 ounces baby potatoes (fingerlings are recommended)
- 1 small zucchini, cut into thin slices (or summer squash)
- 1 cup broccolini, cut into bite-sized pieces (or substitute with more peppers & zucchini)
- 1/2 red onion, cut into thin rings
- 1 bell pepper (or 1/2 of 2 colors), cut into rings
- 1/2 cup tomatoes, halved (cherry or grape tomatoes)
Eggs & Dairy
- 4-6 eggs (depending on servings and preference)
- 4 ounces of feta cheese (optional; can add avocado instead)
Seasonings & Garnishes
- 1/2 teaspoon salt, or to taste
- Pepper, to taste
- Small handful of fresh dill, parsley, basil ribbons, or chives (or a mix!)
- 1/2-1 teaspoon Aleppo chili flakes (optional)
- Olive oil, for tossing vegetables and coating potatoes
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the potatoes and later baking the eggs.
- Prepare and Roast Potatoes: Slice the baby potatoes evenly. Toss them lightly with olive oil, then spread them out on a lined baking sheet. Bake in the preheated oven for 20 minutes or until the potatoes are tender and just starting to brown.
- Prep and Toss Vegetables: While the potatoes roast, slice the zucchini, broccolini, red onion, bell pepper, and halve the tomatoes. Toss these vegetables in olive oil and season with salt to enhance their flavor.
- Assemble with Eggs: Once the potatoes are tender, arrange spaces in the middle of the potatoes to hold your eggs. Place two pepper slices with a few onion rings in each space, then crack an egg onto each pile of pepper and onion. Scatter the remaining vegetables evenly around the eggs. Crumble feta cheese on top if using. Season the eggs with salt and pepper to taste.
- Bake to Finish: Return the baking sheet to the oven at 400°F and bake for 10 to 13 minutes, or until eggs reach your desired doneness. For runnier yolks, bake closer to 10 minutes; for firmer yolks, bake longer.
- Garnish and Serve: Remove the dish from the oven and immediately scatter fresh herbs and optional Aleppo chili flakes over the top. Serve hot, optionally accompanied by a favorite sauce such as tzatziki or harissa.
Notes
- Use fingerling or baby potatoes for even roasting and tenderness.
- The number of eggs depends on preference; 4 for lighter servings, up to 6 for larger portions.
- Feta adds a creamy, salty flavor—avocado is a great alternative for a creamy texture without dairy.
- Aleppo chili flakes add a mild heat and fruity flavor; omit or adjust quantity to taste.
- For a sauce accompaniment, tzatziki, harissa, or a drizzle of olive oil works wonderfully.
- Cooking time for eggs can be adjusted to achieve runny or fully set yolks depending on your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean
