Baked Eggs with Vegetables

A simple, colourful and flavourful recipe. Eggs baked on a bed of vegetables, perfect for a light lunch or dinner.

Ingredients — Serves 4

• 4 eggs

• 1 small courgette

• 1 red pepper

• 1 green pepper

• 1 onion

• 2 ripe tomatoes or 250 g chopped tomatoes

• 1 garlic clove

• Extra virgin olive oil

• Salt and pepper

• Fresh parsley or chives

• A pinch of sweet paprika (optional)

Method

1. Wash the vegetables and cut the courgette, peppers and onion into small cubes.

2. Gently sauté the onion and garlic in a little olive oil. Add the peppers and, a few minutes later, the courgette.

3. Add the tomatoes and cook over a medium heat for 10–15 minutes, until the vegetables are tender and the mixture is rich and juicy. Season with salt and pepper to taste.

4. Divide the vegetables between individual ovenproof dishes or use one large baking dish.

5. Make small wells in the vegetables and crack an egg into each one.

6. Bake at 180°C for 8–12 minutes, checking regularly until the egg whites are set and the yolks are cooked to your liking.

7. Garnish with fresh parsley or chives and serve immediately.

💡 Tip

Add the eggs while the vegetable mixture is still hot and keep a close eye on the final few minutes of baking. This will help you achieve set egg whites and creamy yolks, the real stars of this dish.

Time: 35 min · Difficulty: Easy · Servings: 4