Baked eggs are the perfect dish for brunch or dinner. In this recipe, the eggs are baked over a savory vegetable and goat cheese mixture.
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 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 and Salmon Potato Hash.
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.
How to make baked 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.
Other baked egg recipes
Sweet Potato Hash with Baked Eggs
Baked Eggs with Summer Vegetables & Capers
Portobello Baked Eggs
Printable Recipe
Baked Eggs with Goat Cheese and Vegetables
Ingredients
- 2 teaspoons olive oil
- 2 leeks (white part only) cut in half lengthwise and thinly sliced
- 1 small red bell pepper cut into thin 1-inch lengths
- ¼ teaspoon kosher salt
- ¼ teaspoons ground black pepper
- 10 Kalamata olives quartered
- ½ teaspoons dried oregano
- 2 tablespoons crumbled soft goat cheese (chevre) or feta cheese
- 4 large eggs
Instructions
- Preheat the oven to 400 degrees F.
- Heat the olive oil in a medium skillet over medium heat. Add leeks and red bell pepper, and sauté until the vegetables are just tender, 3 to 4 minutes. Season with kosher salt and black pepper.
- Remove the skillet from the heat and stir in kalamata olives and fresh oregano.
- Divide the vegetable mixture between two large ramekins. Crumble the 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.
Notes
Nutrition
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
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!