Baked Eggs with Roasted Vegetables
A simple, hearty skillet dish of eggs baked over tender roasted eggplant, zucchini, tomatoes, and onions, finished with fresh chives.
- Total time
- 35 min
- Servings
- 2
- Calories
- 320
- Protein
- 14g
Ingredients
- 1 medium eggplant
- 1 medium zucchini
- 2 medium tomatoes
- 1 medium onion
- 4 large eggs
- 2 tablespoons olive oil
- 1 teaspoon salt
- 2 tablespoons chives
Instructions
- 1
Preheat oven to 400°F. Dice eggplant, zucchini, tomatoes, and onion into 1-inch pieces.
- 2
Toss vegetables with olive oil and salt in a large oven-safe skillet. Spread evenly.
- 3
Roast vegetables for 20 minutes, stirring once, until tender and lightly browned.
- 4
Remove skillet from oven. Make 4 wells in the vegetable mixture and crack an egg into each.
- 5
Return skillet to oven and bake 8-10 minutes, until egg whites are set but yolks are still runny.
- 6
Sprinkle with chopped chives and season with extra salt if needed. Serve hot.
Tools you’ll need
- Oven-safe skillet
- Chef's knife
- Cutting board
- Mixing spoon
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