Baked Eggs
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.9 out of 5 stars
(7)
Ingredients
4 servings
- 10 ounces baby potatoes (fingerlings are nice!)
- 1 small zucchini, cut into thin slices (or summer squash)
- 1 cup broccolini, cut into bite-sized pieces (or use 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)
- 4-6 eggs (see notes)
- 1/2 teaspoon salt, or to taste
- pepper to taste
- 4 ounces of feta (or add avocado at the end)
- small handful of fresh dill, parsley, basil ribbons or chives (or a mix!)
- 1/2-1 teaspoon Aleppo chili flakes
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Preparation
Step 1
Heat oven to 400F.
Step 2
Oil potato slices and place on a lined sheet pan. Bake in the oven for 20 minutes or until tender.
Step 3
Meanwhile, prep and toss veggie slices in olive oil and salt.
Step 4
Arrange spaces in the middle of the roasted potatoes (for the number of eggs you are using) and place 2 pepper slices with a few slices of onion, crack eggs into the center of pepper/onion piles. Scatter remaining veggies, all around the eggs. Add feta cheese if you like. Season the eggs with salt and pepper. Place back in the oven (still 400F) for 10- 13 minutes (more if you want the yolks more solid).
Step 5
Remove when eggs are done to your liking, scatter with fresh herbs, optional chili flakes, and serve immediately- see notes for a sauce.
Step 6
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