Summer Roasted Vegetable Baked Eggs

Summer Roasted Vegetable Baked Eggs

an easy twist on classic shakshuka

Recipe by
Reviewed by Arturs Arnicans
Prep Time: 5m
Cook Time: 30m
Total Time: 35m
Temp.: 400 °F
Servings: 2
Difficulty: Easy
4.9 (13 Reviews)
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Ingredients

Adjust servings:

Nutritional Information

310
calories
16.2g
fat
18.4g
carbohydrates
14.6g
protein
327mg
cholesterol
272mg
sodium
Summer Roasted Vegetable Baked Eggs

Recipe Description

Calling all vegetarians! This easy recipe for Summer Roasted Vegetable Baked Eggs is reminiscent of intensely satisfying Israeli shakshuka. This simple version is less saucy and is cooked entirely in the oven. It contains a bevy of summer vegetables – bell peppers, zucchini, tomatoes, red onion, and hot pepper – and is flavored with garlic and fresh thyme. First, you roast the vegetables in the oven until golden and tender. Then you gently crack each egg into the dish, nestling them into the veggies. Finally, the dish is moved into the oven to finish. That might be a classic Israeli breakfast, but it hits the spot any time of day, especially if you like breakfast for dinner.    

Before adding the eggs, taste a piece of pepper or zucchini to check if the veggies are cooked and well seasoned. You could vary the number of eggs depending on the size of your crowd, as well your baking dish. At 310 calories per serving, it’s a satisfying yet low-calorie meal.

To make this Summer Roasted Vegetable Baked Eggs, you will need the following ingredients:

Ingredients for Summer Roasted Vegetable Baked Eggs

Steps to make

  1. 1

    Heat oven

    5 min

    Preheat the oven to 400 °F.

  2. 2

    Prepare vegetables

    2 min
    Step 2 - Summer Roasted Vegetable Baked Eggs

    To a large baking dish, add 2 sliced bell peppers, 1 chopped zucchini, 3 chopped tomatoes, 1 sliced red onion, 1 sliced hot pepper, 2 sliced garlic cloves, 1 tablespoon olive oil, 1 tablespoon fresh thyme leaves, ½ teaspoon sea salt, and ½ teaspoon black pepper and mix to combine.

  3. 3

    Roast vegetables

    20 min
    Step 3 - Summer Roasted Vegetable Baked Eggs

    Roast for about 20 minutes, stirring once halfway through cooking time.

  4. 4

    Add eggs

    3 min
    Step 4 - Summer Roasted Vegetable Baked Eggs

    Once the vegetables start to brown and are cooked to your liking, taste and adjust for salt and black pepper if needed. Make 4 indents in the layer of vegetables with the back of a spoon. Crack an egg into each indent, sprinkle with a pinch of salt, and then put the dish back into the oven.

  5. 5

    Cook eggs

    10 min
    Step 5 - Summer Roasted Vegetable Baked Eggs

    Cook for another 6 to 10 minutes, depending on the size of the eggs, or until the whites are just set but the yolks are still runny.

  6. 6

    Serve

    Step 6 - Summer Roasted Vegetable Baked Eggs

    Serve right away with crusty bread.

You will love this Summer Roasted Vegetable Baked Eggs recipe. It’s super-simple, healthy and really delicious! Made this recipe? Let us know what you think in the comments below!

About the author

Jeff O'connor

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!

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4.9 out of 5 (13 reviews)

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