If you love having eggs for breakfast but your tired of the usual scrambled, boiled or fried then let me introduce you to my Spice It Up Baked Eggs with Vegetables. This one pan meal has a mix of veggies including, grape tomatoes, mushrooms and Spanish onion, tossed together with cumin seeds, paprika and chilli flakes (if you dare!) and roasted until juicy. Then the magic happens, we create indents in the veggies to crack the eggs into and bake until the eggs are your version of perfect!
The baked eggs and veggies are served over a creamy and tangy tahini yoghurt, topped with a little lemon zest and herbs and served warm. The best thing about this recipe is that it is elevated enough to serve to guests for brunch but it can also be prepped for some delicious, high protein pre-made breakfasts for during the week!
If you need even more inspiration for breakfast then I’ve rounded up 30+ Savoury Breakfast Recipes for you to scroll through (and drool over no doubt!). Or try my Easy Dairy Free Frittata with Potato and Bacon or my Vegan Corn Fritters.
What You Need to Make this Spice It Up Baked Eggs with Vegetables
You know I love to keep things simple when it comes to ingredients so I made sure I could find all of the ingredients for this recipe at my local grocery store. Here’s what you need as well as any possible substitutions or ingredient notes.
- grape tomatoes – I love grape tomatoes because they are sweet and flavoursome and I can get them just about year round. You can swap the grape tomatoes for cherry tomatoes if you can find some nice, ripe ones in season.
- red onion – also known as purple onion or Spanish onion (why do veggies have so many different names?!).
- mushrooms – I’ve used cup mushrooms but you can also use button mushrooms or Swiss brown mushrooms.
- red capsicum – also known as red bell pepper. You can swap the red capsicum for yellow or green capsicum, green capsicum are more bitter and not quite as sweet though.
- minced garlic – to speed up the process a bit, I’ve used store bought minced garlic, but you can use fresh garlic cloves and mince them yourself. You will need one garlic clove per teaspoon minced garlic called for in the recipe.
- extra virgin olive oil – always, I repeat, always use cold pressed extra virgin olive oil. It is the best quality and contains so many more nutrients and antioxidants then the more processed olive oils.
- cracked black pepper and sea salt flakes
- spices – I’ve used a combination of sweet paprika, cumin seeds and red pepper flakes (or chili flakes, whatever you know them as). You don’t have to add the chilli flakes if you don’t like things too spicy, that’s totally fine! And if you like things really spicy then feel free to add more!
- baby spinach – I love wilting some baby spinach into the baked veggies for some added greens. You can swap for kale or silverbeet (chard) if that’s what you have on hand.
- eggs – we can’t forget the most important ingredient!
Other vegetables that you could add in or swap other vegetables for are asparagus, zucchini, cauliflower or broccoli.
Tahini Yoghurt
To make the tahini yoghurt you will need:
- hulled tahini
- natural yoghurt – I’ve used a natural unsweetened coconut yoghurt to keep this recipe dairy free but you can also use Greek yoghurt.
- lemon juice
To serve
- fresh parsley
- chilli flakes
- lemon zest
Optional Extras
If you would love to add even more protein to this meal then you can serve alongside:
- sausages
- bacon
- ham
Or add some chickpeas to the veggie mix.
To add extra complex carbohydrates, serve alongside:
- roast cubed sweet potatoes
- wholegrain or wholemeal bread of choice (gluten free if needed)
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For more healthy fats, serve alongside:
- sliced avocado
How to Make Baked Eggs and Vegetables
Here’s how to cook these Spice it Up Baked Eggs and Vegetables or breakfast casserole or egg casserole or whatever you would like to call it!
First, preheat the oven to 180°C (fan forced) or 200°C (conventional). Grease a large baking dish with olive oil and set aside.
Slice half of the tomatoes in half and add to the dish, leaving the remaining grape tomatoes whole and adding to the dish. Add the diced capsicum, sliced mushrooms, red onion wedges, minced garlic, salt, pepper, paprika, cumin seeds, chilli flakes and olive oil to the dish and toss everything really well to combine. Place the dish into the oven to bake for 15 minutes.
Remove the dish from the oven and add the baby spinach, stirring it through to wilt.
Use the back of a spoon to create eight indents in the vegetables and crack an egg into each indent. Place the dish back into the oven to cook for a further 7 minutes (for soft cooked eggs) or 9 minutes (for firmer eggs).
While the veggies and eggs are baking, make the tahini yoghurt. Add the tahini, yoghurt, lemon juice and salt to a bowl and whisk until smooth and creamy.
To serve, spoon some of the tahini yoghurt onto a plate and spread out. Use an egg flip to pick up two of the eggs and the vegetables that are underneath them and transfer to the plate to top the tahini yoghurt.
Top with some finely sliced fresh parsley and some lemon zest and serve warm!
Prep Ahead
Make an easy breakfast even easier by following these prep ahead tips for ready made breakfasts!
There are a few ways that you can prep this dish ahead of time.
- Cook everything as per the instructions and divide between glass airtight containers. Refrigerate for up to 2 days. Reheat the desired amount of serves in the microwave for 1-2 minutes and serve over the tahini yoghurt.
- Cook just the vegetables and divide between 4 x 2 cup capacity ramekins. Refrigerate, covered, for up to 4 days. On the day of eating, add two cracked eggs to the ramekin of vegetables and bake in a preheated oven for 7-9 minutes, or until the eggs are cooked to your liking. To cook in the microwave, pierce each egg several times (both the yolk and white), then place in the microwave instead of the oven and cook on high for 30 seconds.
- Cook the eggs and vegetables as per the recipe. Slice a hot dog bun or small baguette crossways. Spread the base with tahini yoghurt. Use a stainless steel turner to pick up two eggs and vegetables and transfer onto the baguette or bu. Place the lid onto the bun, wrap up in paper lunch wrap and then foil. Refrigerate for up to two days. Before eating, remove the foil and place into the microwave for around 1 minute or heat up on a sandwich press.
Storage
Store leftovers in a glass airtight container in the fridge for up to 2 days.
Spice It Up Baked Eggs and Vegetables
Equipment
- Sharp knife
- Chopping Board
- Large Baking Dish
- Whisk
Ingredients
- 400 grams grape tomatoes, half sliced in half
- 200 grams button mushrooms, thinly sliced
- 1 large red capsicum, core and seeds removed, diced
- 1 large red onion, peeled and diced
- 2 teaspoons minced garlic
- 1 teaspoon sea salt flakes
- cracked black pepper, to taste
- 2 tablespoons extra virgin olive oil
- 1 teaspoon cumin seeds
- 1 teaspoon sweet paprika
- 60 grams baby spinach
- 8 large eggs
Tahini yoghurt
- ¼ cup hulled tahini
- 1 cup natural yoghurt
- 1 clove garlic, minced
- ½ teaspoon sea salt flakes
- 20 mL lemon juice, (approximately half of a lemon)
To serve
- small bunch chives, finely chopped
- chilli flakes, optional
Instructions
- Preheat the oven to 180°C (fan forced).
- To a large baking dish add the whole grape tomatoes, halved grape tomatoes, diced capsicum, red onion wedges, minced garlic, salt, pepper, olive oil, cumin seeds and sweet paprika. Toss everything together to combine and then spread out into an even layer. Place into the oven to bake for 15 minutes.
- After 15 minutes, remove from the oven and add the baby spinach, stirring the spinach through the vegetables to wilt. Next, create eight indents in the vegetables with the back of a spoon. Crack an egg into each indent and then place back into the oven to bake for 8 minutes for runny eggs or 9 minutes for a slightly firmer, buttery yolk, or until the eggs are baked to your liking. Once baked, remove from the oven.
- Meanwhile, make the tahini yoghurt. Add the tahini, yoghurt, salt, lemon juice and minced garlic to a bowl and whisk until smooth and creamy.
- To serve, divide the tahini yoghurt between four plates. Spoon the vegetables and two eggs per plate over the top of the tahini yoghurt. Top with finely chopped chives and some chilli flakes (if using) and serve warm.
Notes
Prep ahead tips
There are a few ways that you can prep this dish ahead of time.- Cook everything as per the instructions and divide between glass airtight containers. Refrigerate for up to 2 days. Reheat the desired amount of serves in the microwave for 1-2 minutes and serve over the tahini yoghurt.
- Cook just the vegetables and divide between 4 x 2 cup capacity ramekins. Refrigerate, covered, for up to 4 days. On the day of eating, add two cracked eggs to the ramekin of vegetables and bake in a preheated oven for 7-9 minutes, or until the eggs are cooked to your liking. To cook in the microwave, pierce each egg several times (both the yolk and white), then place in the microwave instead of the oven and cook on high for 30 seconds.
- Cook the eggs and vegetables as per the recipe. Slice a hot dog bun or small baguette crossways. Spread the base with tahini yoghurt. Use a stainless steel turner to pick up two eggs and vegetables and transfer onto the baguette or bun. Place the lid onto the bun, wrap up in paper lunch wrap and then foil. Refrigerate for up to two days. Before eating, remove the foil and place into the microwave for around 1 minute or heat up on a sandwich press.
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