(See giveaway information below.)
While some people like to stockpile frozen meals and canned soups for easy, quick dinners, I turn to a humble carton of eggs for inspiration. When we are on a dead run from afternoon homework sessions to soccer practice and I have to do my impression of a short-order cook (roguish voice and hair net aside), a dish such as Caprese Frittata with Sun-Dried Tomatoes, Fresh Mozzarella & Basil meets the criteria of quick and healthy. On lazy weekend mornings when there is a little more time to prepare ingredients, nothing sounds more enticing than Asparagus Frittata with Smoked Paprika, Thyme & Feta Cheese and Potato-Crusted Quiche with Pancetta, Sun-Dried Tomatoes & Spinach.
Last summer, when our garden exploded with summer squashes and sweet tomatoes, I sauteed the vegetables in a little olive oil, tossed them with capers and baked them in individual ramekins with eggs. To show the versatility of this method, this week I sauteed some leeks and bell peppers just until tender, stirred in briny kalamata olives and fresh oregano (dried can also be used), and topped with eggs. The beauty of this recipe lies not just in the ease, but also the versatility. Improvise with your favorite vegetables and additional sources of protein, such as chicken or black beans. Change the flavor by experimenting with herbs and spices. You will be rewarded with a different dish each time.
To learn about my adventure at an egg farm in Willamette Valley, Oregon, complete with a Food Network and Cooking Channel chef and the world's fastest omelet maker (really) and for a chance to win some fun cooking gear, head over to my giveaway blog.
The recipe:
Preheat the oven to 400 degrees F.
Heat olive oil in a medium skillet over medium heat. Add leeks and red bell pepper, and sauté until the vegetables are just tender. Season with kosher salt and black pepper.
Sauté for 3-4 minutes, or until the vegetables are just tender. Remove the skillet from the heat and stir in kalamata olives and fresh oregano.
Divide the vegetable mixture between two ramekins. Crumble goat cheese over the vegetables. Crack two eggs into each ramekin, taking care not to break the yolks.
Place the ramekins on a baking sheet and place in the oven. Bake until the whites are cooked and the yolks are still soft, about 10 minutes.
Serve immediately.
Other baked egg recipes:
Cookin' Canuck's Baked Eggs with Summer Vegetables & Capers
No Recipes' Baked Eggs with Bacon, Cheese & Ramps
Kalyn's Kitchen's Mexican Baked Eggs with Black Beans, Tomatoes, Green Chiles & Cilantro
Bitchin' Camero's Zucchini Blossoms & Mozzarella Baked Eggs
Greek Baked Eggs with Leeks, Kalamata Olives & Red Peppers
2 teaspoon olive oil
2 leeks (white parts only), cut in half lengthwise and thinly sliced
1 red bell pepper, cut into thin 1-inch lengths
¼ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ cup thinly sliced kalamata olives
1 teaspoon fresh oregano or ½ teaspoon dried oregano
2 tablespoon crumbled goat cheese
4 large eggs
Preheat the oven to 400 degrees F.
Heat olive oil in a medium skillet over medium heat. Add leeks and red bell pepper, and sauté until the vegetables are just tender. Season with kosher salt and black pepper.
Sauté for 3-4 minutes, or until the vegetables are just tender. Remove the skillet from the heat and stir in kalamata olives and fresh oregano.
Divide the vegetable mixture between two ramekins. Crumble goat cheese over the vegetables. Crack two eggs into each ramekin, taking care not to break the yolks.
Place the ramekins on a baking sheet and place in the oven. Bake until the whites are cooked and the yolks are still soft, about 10 minutes.
Serve immediately.
Makes 2 hearty servings.
The Urban Baker
I'm a sucker for anything with leeks! This looks delish, Dara! I so enjoyed meeting you at BHF this past weekend and it was great sharing a meal and stroll as well!
Devaki
Dara - this is gorgeous in EVERY respect. Fresh flavors and a perfectly cooked egg - culinary nirvana for sure!
Ciao, Devaki @ weavethousandflavors
daphne
OMG! love recipes with egg. . .Looks good=)
Charlotte
This looks so good and easy. Thanks for such an inspiring recipe. I'll be trying it soon, probably on a crazy get home from swimming late night.
Jayne
I haven't visited this place in some time. WOW! Lovely new interface! 🙂 I like it. That and your wonderful recipes.
The Dutch Baker's Daughter
My family thinks I'm crazy because I get nervous if I have fewer than a dozen eggs in the house....
This dish is beautiful..what a great picture!
Mags @ the Other Side of 50
The incredible, edible egg...I eat them morning, noon and night too.
Great looking recipe and your photos are spectacular as always!
JodieMo
I love eggs! I will often make breakfast for dinner when I'm running short on time or supplies. These eggs look fantastic. I'll have to give them a try soon!
maggy@threemanycooks
Gotta love a low carb dinner 😉 No really, this looks delicious - and as usual, I don't think I would have thought of this (you're so creative!). I was thinking, I could make this for breakfast too!
Velva
I turn to my humble eggs as well when looking to prepare a simple dish. Eggs are underrated. This is a beautiful baked egg recipe that you have you shared with us.
Cookin' Canuck
Melanie - It really is a good balance of flavors and textures.
Penny - Thank you!
Marla - I was glad to finally meet you in person, too. Thanks for your comment, my friend.
Katie - That's exactly how I'll have to serve it next time!
Maris - You're right. This is the perfect kind of meal for a single guy or gal.
Maris (In Good Taste)
Love baked eggs! I make them in ramekins on the weekends, so easy to make one serving too!
Katie@Cozydelicious
Oh man, this looks so good! I love baked eggs but never though to add olives and feta. Perfect for dinner witha a wedge of pita a and a green salad.
marla {family fresh cooking}
Dara, I am soooo thrilled we were able to meet this weekend. I adore you & I am so happy we are friends. Now all I need is for you to cook for me. These baked eggs are so healthy & colorful. I agree, eggs are "fast food" around here too 🙂 xxoo
penny aka jeroxie
I need to make some of that this weekend for brunch.... beautiful photos.
Melanie
I love the flavors of feta cheese-olives and eggs!!
Cookin' Canuck
Tracy, Drick, Michelle, Maria, BurntApple - Thank you!
Nancy - Ramekins do work well for individual meals. You could make the vegetable and cheese mixture ahead of time and crack the eggs over top just before baking.
Emily - You're sweet. I'm sure your version is wonderful. You can't go wrong with eggs.
Jenny - It was great to meet you, too.
burntapple
Such a unique idea! This recipe sounds too good to pass up. Thanks for posting!!
Jenny
So Pretty and delicious Dara! So happy to have met you this weekend! xoxox
Maria
Love this creative egg dish!