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.
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.