By Veronique Eichler
Baked Eggs
5 steps
Prep:15minCook:30min
These Baked Eggs are so fun and easy to make! Eggs are baked in the oven on a sheet pan cradled inside rings of bell pepper and onion, along with roasted potatoes, broccolini, zucchini, and tomatoes. Top them with optional feta and fresh herbs and serve with a sauce!
Updated at: Thu, 17 Aug 2023 03:10:18 GMT
Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
13
Moderate
Nutrition per serving
Calories225.4 kcal (11%)
Total Fat10.7 g (15%)
Carbs19.5 g (8%)
Sugars3.4 g (4%)
Protein13.2 g (26%)
Sodium701.2 mg (35%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
10 ouncesbaby potatoes
fingerlings are nice
1zucchini
small, cut into thin slices, or summer squash
1 cupbroccolini
cut into bite-sized pieces, or use more peppers & zucchini
0.5red onion
cut into thin rings
1bell pepper
or 1/2 of 2 colors, cut into rings
½ cuptomatoes
halved, cherry or grape
4eggs
½ teaspoonsalt
or to taste
pepper
to taste
4 ouncesfeta
or add avocado at the end
fresh dill
parsley, basil ribbons, or chives, or a mix
½ teaspoonAleppo chili flakes
Instructions
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.
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