35+ Quick & Easy Egg Dinner Recipes You’ll Love

Eggs are a versatile and nutritious ingredient that can be used in a variety of dinner dishes.

Whether you’re looking for a quick and easy weeknight meal or a more elaborate dinner to impress guests, eggs are your go-to ingredient.

With their rich protein content and ability to pair well with countless flavors, eggs make for a perfect base in any savory dish.

In this blog, we’ve rounded up 35+ egg dinner recipes that will help you make the most out of this humble, yet highly nutritious ingredient.

From hearty egg-based casseroles and frittatas to comforting scrambled eggs and spicy shakshuka, you’ll find plenty of ideas to suit every palate.

These recipes are designed to be simple, satisfying, and full of flavor, offering you everything you need to create a delicious dinner in no time!

35+ Quick & Easy Egg Dinner Recipes You’ll Love

Eggs are not only a breakfast staple but also an incredibly versatile ingredient that can take your dinner game to the next level.

Whether you’re craving something light and healthy, or indulgent and hearty, there is an egg recipe here to satisfy your taste buds.

With these 35+ egg dinner recipes, you can easily transform a dozen eggs into a flavorful meal that will keep you coming back for more.

So, next time you’re in need of dinner inspiration, turn to these recipes, and you’ll have a fulfilling, nutritious meal ready in no time.

Classic Egg Fried Rice

Egg fried rice is a versatile and comforting dish that combines scrambled eggs with flavorful rice and vegetables. It’s the perfect dish to use up leftover rice and can be easily customized with your favorite vegetables or protein. Quick and simple, this meal is ideal for busy weeknights and is sure to please everyone at the table.

Ingredients:

• 4 large eggs
• 2 cups cooked and chilled rice (preferably day-old)
• 1 medium onion, finely chopped
• 1 cup mixed vegetables (carrots, peas, and corn)
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 2 green onions, chopped (for garnish)
• Salt and pepper, to taste

Instructions:

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the eggs and scramble until fully cooked. Remove from the pan and set aside.
2. In the same pan, add the remaining tablespoon of vegetable oil. Sauté the onions and garlic until fragrant, about 2 minutes.
3. Add the mixed vegetables to the pan and cook for another 3-4 minutes until they are tender.
4. Stir in the rice, breaking up any clumps with a spatula. Add the soy sauce and sesame oil, stirring to combine.
5. Return the scrambled eggs to the pan and mix everything together. Cook for an additional 2-3 minutes, allowing the flavors to meld.
6. Season with salt and pepper to taste. Garnish with green onions before serving.

Egg fried rice is a great way to transform leftover rice into a satisfying meal that’s packed with flavor. The addition of scrambled eggs not only adds richness but also provides protein to keep you feeling full longer. This recipe is flexible enough to incorporate whatever vegetables or meats you have on hand, making it a great option for quick dinners or meal prep. The balance of savory soy sauce and the slight crunch from the vegetables creates a satisfying dish that’s both simple and delicious.

Shakshuka (Poached Eggs in Spicy Tomato Sauce)

Shakshuka is a vibrant Middle Eastern dish where eggs are poached in a spiced tomato sauce. The rich flavors of cumin, paprika, and chili meld beautifully with the sweetness of tomatoes, creating a dish that’s both comforting and bold. Served with crusty bread, shakshuka is perfect for brunch or a cozy dinner.

Ingredients:

• 6 large eggs
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, chopped
• 2 cups canned crushed tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon ground chili powder (optional, for heat)
• Salt and pepper, to taste
• Fresh parsley or cilantro, chopped (for garnish)
• Crusty bread, for serving

Instructions:

1. Heat olive oil in a large, deep skillet over medium heat. Add the onion and bell pepper, and cook until softened, about 5 minutes.
2. Add the garlic, cumin, paprika, and chili powder to the skillet. Stir to coat the vegetables in the spices and cook for another minute.
3. Pour in the crushed tomatoes, season with salt and pepper, and let the sauce simmer for 10-15 minutes until it thickens slightly.
4. Create small wells in the sauce and carefully crack the eggs into each well. Cover the pan and let the eggs cook for 5-7 minutes, or until the whites are set but the yolks remain runny.
5. Garnish with fresh parsley or cilantro and serve with warm crusty bread for dipping.

Shakshuka is a flavorful and filling dish that showcases the versatility of eggs in a savory context. The poached eggs add a creamy texture to the spicy tomato sauce, creating a harmonious balance of flavors. The dish is perfect for a brunch spread or as a light but hearty dinner. Its ability to be made in one pan also makes cleanup a breeze, making it a practical choice for any home cook. Pair it with some freshly toasted bread to scoop up every last drop of the delicious sauce.

Baked Avocado Eggs

Baked avocado eggs are a wholesome, nutritious meal that combines the creaminess of avocado with the richness of baked eggs. This simple yet indulgent dish is a perfect choice for breakfast, brunch, or a light dinner. It’s packed with healthy fats, protein, and vitamins, making it a satisfying and delicious meal.

Ingredients:

• 2 ripe avocados
• 4 large eggs
• Salt and pepper, to taste
• 1 teaspoon red pepper flakes (optional)
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the avocados in half and remove the pits. Scoop out a little of the flesh to make enough space for an egg in each half.
3. Place the avocado halves in a baking dish. Carefully crack one egg into the center of each avocado half.
4. Season the eggs with salt, pepper, and red pepper flakes (if using).
5. Bake the avocados for 12-15 minutes, or until the egg whites are set but the yolks remain soft. If you prefer your yolks cooked through, leave them in for an additional few minutes.
6. Garnish with fresh cilantro and serve with lime wedges on the side.

Baked avocado eggs are a nutritious and filling meal that’s quick to prepare and full of flavor. The creamy texture of the avocado complements the soft, runny egg yolk, while the subtle heat from the red pepper flakes adds a nice kick. This dish is perfect for those looking for a low-carb, protein-packed meal. It’s a great option for breakfast, lunch, or even a light dinner, offering both health benefits and delicious taste in every bite. The addition of lime brings a refreshing citrus note, rounding out the dish perfectly.

Spanish Tortilla (Potato Omelette)

The Spanish tortilla, or potato omelette, is a beloved classic dish made with simple ingredients—eggs, potatoes, and onions. It’s a comforting, hearty dish often served as a tapa, for breakfast, or even as a light dinner. The soft, silky texture of the eggs paired with tender potatoes creates a dish that is both satisfying and flavorful, ideal for sharing with friends or family.

Ingredients:

• 6 large eggs
• 4 medium potatoes, peeled and thinly sliced
• 1 medium onion, thinly sliced
• 4 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Heat 2 tablespoons of olive oil in a large, non-stick skillet over medium heat. Add the sliced potatoes and onions, and cook slowly, stirring occasionally, for about 15-20 minutes, until the potatoes are tender but not browned. Season with salt and pepper.
2. In a large bowl, whisk the eggs until well beaten. Once the potatoes and onions are tender, carefully drain them in a colander to remove excess oil. Add the cooked potatoes and onions to the bowl with the eggs and mix gently to combine.
3. Heat the remaining olive oil in the skillet over medium-low heat. Pour the egg-potato mixture back into the skillet and cook for 5-7 minutes, occasionally shaking the pan to prevent sticking.
4. Once the edges start to set, use a spatula to carefully flip the tortilla. You can do this by inverting the tortilla onto a plate and then sliding it back into the pan to cook the other side for another 5-7 minutes until fully set.
5. Let the tortilla rest for a few minutes before slicing and serving. Enjoy it warm or at room temperature.

The Spanish tortilla is a wonderfully simple yet deeply satisfying dish that brings together the earthy flavors of potatoes and onions with the richness of eggs. It’s versatile and can be served at any time of day, whether for a hearty breakfast, lunch, or dinner. While the recipe calls for just a few ingredients, the slow cooking process allows the flavors to meld together, resulting in a dish that is both filling and flavorful. Best of all, Spanish tortilla can be served warm or at room temperature, making it an excellent option for meal prepping or a picnic.

Eggplant and Egg Casserole

Eggplant and egg casserole is a savory, hearty dish that brings together layers of tender eggplant and rich, baked eggs. The combination of the creamy eggplant and perfectly cooked eggs makes for a comforting, wholesome meal. It’s perfect for a dinner that is both nutritious and filling, offering a great alternative to heavier pasta dishes.

Ingredients:

• 2 medium eggplants, sliced into rounds
• 6 large eggs
• 1 cup marinara sauce
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C). Place the eggplant slices on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20-25 minutes, flipping halfway through, until the eggplant is tender and golden brown.
2. In a skillet, sauté the garlic in olive oil over medium heat for 1-2 minutes until fragrant. Stir in the marinara sauce and oregano, cooking for another 5 minutes until warmed through. Season with salt and pepper to taste.
3. In a greased 9×9-inch baking dish, layer half of the roasted eggplant slices at the bottom. Spoon half of the marinara sauce over the eggplant, then crack 3 eggs directly on top of the sauce. Repeat with the remaining eggplant, sauce, and eggs.
4. Sprinkle the grated Parmesan cheese over the top and bake for 12-15 minutes, or until the eggs are cooked to your desired level of doneness (runny yolks will take less time).
5. Garnish with fresh basil and serve hot.

This eggplant and egg casserole is a delicious, comforting dish that combines the richness of eggs with the tender texture of roasted eggplant. The marinara sauce adds a zesty flavor that ties everything together, while the Parmesan provides a sharp contrast. It’s a great vegetarian option that’s perfect for those seeking a lighter, yet filling, meal. The casserole is easy to prepare and can be customized with different herbs or cheeses, making it a versatile dish for any occasion.

Egg Drop Soup

Egg drop soup is a warm, comforting dish that’s popular in Chinese cuisine. It’s known for its delicate texture, where ribbons of egg float in a savory broth. The simplicity of the ingredients, combined with a rich, flavorful broth, makes this dish the perfect starter or light meal. It’s quick to prepare and offers a soothing, silky texture that’s both satisfying and light.

Ingredients:

• 4 large eggs, beaten
• 4 cups chicken or vegetable broth
• 2 teaspoons cornstarch (optional, for thicker broth)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon ground white pepper
• 2 green onions, thinly sliced (for garnish)
• 1/2 teaspoon grated ginger (optional)

Instructions:

1. In a pot, bring the chicken or vegetable broth to a boil over medium-high heat. Add soy sauce, sesame oil, and ground white pepper, then reduce the heat to a simmer.
2. If you prefer a thicker soup, mix the cornstarch with a little cold water and stir it into the broth. Let it simmer for another 2 minutes to thicken.
3. Slowly pour the beaten eggs into the simmering broth in a thin stream, stirring gently with a spoon to create silky ribbons of egg.
4. Once the eggs are fully cooked (about 1-2 minutes), remove the pot from heat. Taste and adjust the seasoning with additional soy sauce or pepper if needed.
5. Ladle the soup into bowls and garnish with green onions and grated ginger, if using. Serve hot.

Egg drop soup is an incredibly easy dish that’s perfect for any time of year. Its soothing warmth and delicate egg ribbons make it a comforting choice, especially on a cold day. The addition of soy sauce and sesame oil gives the broth a rich, umami flavor that enhances the simplicity of the eggs. It’s a great light meal that can be enjoyed on its own or as a starter before a larger dish. The beauty of this soup lies in its ability to be quickly prepared with pantry staples, making it a go-to comfort food for busy evenings.

Scrambled Eggs with Spinach and Feta

Scrambled eggs with spinach and feta is a light, nutritious, and flavorful breakfast or brunch option that combines the richness of eggs with the savory taste of feta cheese and the freshness of spinach. This dish is high in protein and packed with vitamins, making it a great way to start your day. Quick to prepare, it offers a burst of flavor while remaining healthy and satisfying.

Ingredients:

• 6 large eggs
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1 tablespoon olive oil or butter
• Salt and pepper, to taste
• 1 teaspoon dried oregano (optional)
• 1/2 small onion, finely chopped (optional)

Instructions:

1. Heat olive oil or butter in a skillet over medium heat. Add the chopped onion (if using) and sauté until softened, about 3 minutes.
2. Add the spinach to the skillet and cook until wilted, about 2 minutes. Season with salt, pepper, and dried oregano (if using).
3. In a bowl, whisk the eggs until smooth. Pour the eggs into the skillet with the spinach, and allow them to cook for a few seconds undisturbed.
4. Stir gently with a spatula, pushing the eggs from the edges to the center, allowing them to cook evenly. Continue cooking until the eggs are just set, but still creamy.
5. Remove from heat, sprinkle with crumbled feta, and serve immediately.

Scrambled eggs with spinach and feta is a quick and healthy dish that’s perfect for breakfast or brunch. The creamy scrambled eggs pair wonderfully with the earthy spinach and tangy feta, creating a balanced and flavorful meal. This dish is not only quick to make but also customizable—add herbs like basil or dill for extra flavor, or incorporate some tomatoes or mushrooms for additional texture. Whether served on its own or with a slice of toast, it’s a satisfying meal that can be enjoyed any day of the week.

Eggplant Parmesan with Baked Eggs

Eggplant Parmesan with baked eggs is a unique twist on the classic Italian dish, combining the rich flavors of eggplant, marinara sauce, and mozzarella cheese, topped with a perfectly baked egg. This hearty, comforting meal is great for those looking for a satisfying vegetarian option with the added protein boost from eggs. It’s a fun, filling dish that’s perfect for dinner.

Ingredients:

• 2 medium eggplants, sliced into rounds
• 1 1/2 cups marinara sauce
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 4 large eggs
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Lay the eggplant slices on a baking sheet and drizzle with olive oil. Season with salt and pepper and roast for 20-25 minutes, flipping halfway through, until the eggplant is tender and golden.
2. In a baking dish, spread a layer of marinara sauce at the bottom. Place a layer of roasted eggplant slices on top of the sauce, followed by a sprinkle of mozzarella and Parmesan cheeses.
3. Repeat the layering process until all eggplant and cheese are used up, ending with a layer of cheese on top.
4. Create four small wells in the cheese and carefully crack one egg into each well. Season the eggs with salt and pepper.
5. Bake in the preheated oven for 10-12 minutes, or until the egg whites are set but the yolks are still runny (or cook longer for firmer yolks).
6. Garnish with fresh basil before serving.

Eggplant Parmesan with baked eggs is a comforting, protein-packed dish that takes the classic Italian favorite to new heights. The soft, roasted eggplant and savory marinara sauce create a hearty base, while the melted cheeses provide a rich, creamy texture. The addition of baked eggs makes this dish not only more filling but adds a beautiful, runny yolk that ties everything together. It’s a great vegetarian option that doesn’t compromise on flavor or satisfaction, making it a wonderful dinner choice for anyone looking to enjoy a wholesome meal with an extra touch of indulgence.

Japanese Tamago (Sweet Rolled Omelette)

Japanese Tamago is a delicately sweet and savory rolled omelette that’s a staple in Japanese cuisine. With its slightly sweet flavor, it offers a unique and satisfying variation of scrambled eggs. Tamago is often served with sushi, but it can also be enjoyed on its own for a light breakfast or dinner. The careful technique of rolling the eggs creates layers of soft, fluffy texture that are truly delightful.

Ingredients:

• 6 large eggs
• 2 tablespoons soy sauce
• 1 tablespoon sugar
• 1 teaspoon rice vinegar
• 1 tablespoon mirin (optional)
• 1 tablespoon vegetable oil

Instructions:

1. In a bowl, whisk together the eggs, soy sauce, sugar, rice vinegar, and mirin (if using). The mixture should be smooth and slightly frothy.
2. Heat a rectangular or square non-stick pan over medium heat. Lightly coat the pan with vegetable oil using a paper towel.
3. Pour a small amount of the egg mixture into the pan, swirling to coat the bottom. Allow the eggs to cook for about 1 minute, or until just set but still soft.
4. Use chopsticks or a spatula to gently roll the eggs from one side to the other. Once rolled, push the rolled eggs to one side of the pan.
5. Pour another thin layer of egg mixture into the pan, lifting the rolled eggs slightly to allow the uncooked egg to flow underneath. Cook for 1 minute, then roll the eggs again.
6. Repeat this process until all the egg mixture is used up. Once the tamago is fully rolled, remove from the pan and allow to cool slightly before slicing into thick pieces.
7. Serve as part of a sushi platter or with a side of rice.

apanese Tamago is a wonderfully unique dish that combines the perfect balance of sweetness and umami. Its delicate layers of egg create a tender, fluffy texture that melts in your mouth. While it takes a bit of practice to perfect the rolling technique, the results are well worth it. Tamago can be enjoyed in a variety of ways, whether as part of a sushi meal, a standalone snack, or even a light dinner. The dish’s subtle sweetness, combined with the rich umami of soy sauce, makes it a delicious option that brings the flavors of Japan to your table.

Avocado and Egg Breakfast Sandwich

An avocado and egg breakfast sandwich is a delicious and nutritious way to start your day. The creamy avocado pairs perfectly with the richness of the egg, creating a filling yet light meal. Served between toasted bread, this sandwich is packed with healthy fats, protein, and fiber, making it the ideal choice for a wholesome breakfast or lunch.

Ingredients:

• 2 large eggs
• 1 ripe avocado, sliced
• 2 slices whole-grain bread
• 1 tablespoon butter or olive oil
• Salt and pepper, to taste
• 1 teaspoon hot sauce or salsa (optional)
• Fresh herbs, such as cilantro or parsley (optional, for garnish)

Instructions:

1. Toast the slices of bread until golden and crisp. If using butter, spread it on the bread once toasted for extra flavor.
2. Heat a non-stick skillet over medium heat and add a tablespoon of butter or olive oil. Crack the eggs into the skillet and cook to your desired level of doneness, whether sunny-side up or scrambled. Season with salt and pepper.
3. While the eggs are cooking, slice the avocado and place the slices on one piece of toast.
4. Once the eggs are done, place them on top of the avocado and season with additional salt and pepper. Optionally, drizzle with hot sauce or salsa for an extra kick.
5. Top with the second slice of toasted bread, cut the sandwich in half, and garnish with fresh herbs, if desired.

This avocado and egg breakfast sandwich is a simple yet satisfying meal that’s perfect for mornings when you need something quick but filling. The creamy avocado adds a rich texture that complements the soft, warm egg. Packed with nutrients from both the egg and avocado, this sandwich will keep you energized and full throughout the morning. Customize it with your favorite toppings like hot sauce or fresh herbs to elevate the flavors even more. It’s a delicious way to start the day or to enjoy a midday snack.

Eggs in Purgatory

Eggs in Purgatory is a spicy and flavorful Italian dish that features eggs poached in a robust tomato sauce with garlic, onions, and a blend of spices. The sauce is simmered to perfection, creating a rich, aromatic base that pairs beautifully with the eggs. This dish is perfect for breakfast, lunch, or dinner and pairs wonderfully with crusty bread for dipping.

Ingredients:

• 6 large eggs
• 2 tablespoons olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes (or to taste)
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)
• Crusty bread, for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic and sauté until softened and fragrant, about 3-4 minutes.
2. Add the crushed tomatoes, oregano, and red pepper flakes to the skillet. Stir and let the sauce simmer for 10-15 minutes, allowing it to thicken slightly and the flavors to develop. Season with salt and pepper to taste.
3. Create small wells in the sauce and carefully crack an egg into each well. Cover the skillet and let the eggs poach in the sauce for about 5-7 minutes, or until the whites are set and the yolks remain runny.
4. Remove from heat and garnish with fresh basil. Serve with crusty bread for dipping.

Eggs in Purgatory is a delicious and hearty dish that’s full of bold, savory flavors. The spicy tomato sauce complements the rich, runny eggs perfectly, making it a comforting meal that’s full of depth. The addition of red pepper flakes gives the dish a subtle heat, which can be adjusted to your preference. This dish is not only flavorful but also quick to prepare, making it an excellent choice for a cozy dinner or brunch. Serve it with crusty bread to soak up all the delicious sauce, and you have a satisfying meal that’s sure to please.

Spinach and Mushroom Quiche

A spinach and mushroom quiche is a savory, satisfying dish that features a flaky crust filled with eggs, fresh spinach, and earthy mushrooms. The creamy custard-like filling is light yet flavorful, making this quiche the perfect meal for breakfast, brunch, or even dinner. You can prepare it ahead of time, making it a great option for busy days when you want a wholesome, comforting meal.

Ingredients:

• 1 pre-made pie crust (or homemade, if preferred)
• 4 large eggs
• 1 cup heavy cream or half-and-half
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1/2 cup shredded cheddar cheese (or your preferred cheese)
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C). If using a pre-made pie crust, place it in a 9-inch pie dish and set aside.
2. Heat olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté for 5-7 minutes until they are soft and browned. Add the chopped spinach and cook for another 2-3 minutes, until wilted. Remove from heat and set aside.
3. In a large bowl, whisk together the eggs, heavy cream, garlic powder, salt, and pepper. Stir in the cooked spinach and mushrooms, then add the shredded cheese and mix until well combined.
4. Pour the egg mixture into the pie crust and spread it evenly. Bake for 35-40 minutes, or until the quiche is set in the center and lightly golden on top.
5. Let the quiche cool for 5-10 minutes before slicing and serving.

This spinach and mushroom quiche is the perfect combination of creamy and savory flavors, with the earthy mushrooms and fresh spinach adding depth to the custard-like egg filling. It’s a versatile dish that can be served warm or at room temperature, making it ideal for brunch or meal prep. The cheese adds a nice richness to the quiche, and the flaky pie crust makes every bite satisfying. Whether served as a light dinner or as part of a larger spread, this quiche is sure to impress. It’s a great way to get your vegetables in while enjoying a comforting, indulgent meal.

Egg and Avocado Salad

An egg and avocado salad is a light, refreshing, and nutritious meal that combines the richness of eggs with the creamy texture of ripe avocado. This simple salad is perfect for a quick lunch or a side dish. Packed with healthy fats, protein, and fiber, it offers a satisfying meal without being heavy. The vibrant ingredients and tangy dressing make this salad a go-to choice for a wholesome meal.

Ingredients:

• 4 large eggs
• 1 ripe avocado, diced
• 1/2 cucumber, sliced
• 1/4 red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• Fresh herbs, such as parsley or chives, for garnish

Instructions:

1. Boil the eggs by placing them in a saucepan and covering with water. Bring the water to a boil, then reduce to a simmer and cook for 9-10 minutes. Once done, remove the eggs, cool under cold water, peel, and slice.
2. In a large bowl, combine the diced avocado, sliced cucumber, and red onion.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper.
4. Add the sliced eggs to the avocado mixture, then pour the dressing over the salad. Gently toss to combine.
5. Garnish with fresh herbs before serving.

This egg and avocado salad is a bright, wholesome dish that balances creamy avocado with the rich flavor of hard-boiled eggs. The simple yet vibrant dressing brings everything together, adding a bit of tang without overpowering the natural flavors of the ingredients. This salad is perfect for those seeking a light, refreshing meal that’s full of nutrition. It’s versatile enough to be served on its own or paired with a protein source for a more filling meal. The combination of protein from the eggs and healthy fats from the avocado makes it a well-rounded, satisfying option.

Shakshuka (Poached Eggs in Tomato Sauce)

Shakshuka is a popular Middle Eastern and North African dish made of poached eggs simmered in a rich, spiced tomato sauce. The combination of tomatoes, bell peppers, onions, and spices creates a flavorful base that perfectly complements the eggs. This dish is typically served with crusty bread for dipping and makes for a wonderful breakfast or brunch option. It’s a comforting, hearty dish that’s easy to prepare and bursting with flavor.

Ingredients:

• 6 large eggs
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 3 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon chili flakes (optional)
• Salt and pepper, to taste
• Fresh cilantro or parsley, for garnish
• Crusty bread, for serving

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and bell pepper, and cook until softened, about 5 minutes.
2. Stir in the minced garlic, cumin, paprika, and chili flakes, cooking for another 1-2 minutes until fragrant.
3. Add the diced tomatoes (with their juices) to the skillet. Season with salt and pepper and let the sauce simmer for 10-15 minutes, until it thickens and the flavors meld together.
4. Create small wells in the tomato sauce and crack the eggs into each well. Cover the skillet and let the eggs poach in the sauce for about 5-7 minutes, or until the whites are set but the yolks are still runny.
5. Garnish with fresh cilantro or parsley and serve with crusty bread for dipping.

Shakshuka is a rich, flavorful dish that’s perfect for a weekend brunch or a cozy dinner. The combination of spiced tomato sauce and poached eggs creates a comforting and hearty meal, while the fresh herbs add a burst of freshness. The best part of shakshuka is dipping crusty bread into the flavorful sauce and runny egg yolks, making every bite a savory experience. This dish is incredibly versatile—add more vegetables or adjust the spice level to suit your preferences. It’s a one-pan dish that’s easy to prepare and packed with bold, delicious flavors.

Veggie Frittata

A veggie frittata is a versatile and nutritious Italian-inspired dish that’s similar to an omelette but cooked slowly in the oven. Packed with vegetables like zucchini, bell peppers, onions, and spinach, this dish makes for a great breakfast, brunch, or even a light dinner. The eggs form a fluffy, custard-like base, while the veggies add texture and flavor. It’s an easy, one-pan meal that’s perfect for using up leftover vegetables or for a quick, wholesome meal.

Ingredients:

• 6 large eggs
• 1 cup zucchini, diced
• 1 bell pepper, diced
• 1 small onion, diced
• 1 cup spinach, chopped
• 1/2 cup shredded mozzarella cheese
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh herbs, such as basil or thyme (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet over medium heat. Add the diced onion, bell pepper, and zucchini, and sauté until softened, about 5-7 minutes.
2. Add the spinach to the skillet and cook until wilted, about 2 minutes. Season with salt and pepper.
3. In a bowl, whisk together the eggs and shredded mozzarella. Pour the egg mixture over the sautéed vegetables, making sure it’s evenly distributed.
4. Cook the frittata on the stovetop for 3-4 minutes, until the edges start to set. Then transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the center is set and the top is lightly golden.
5. Remove from the oven and let the frittata cool for a few minutes before slicing. Garnish with fresh herbs if desired.

A veggie frittata is a simple yet satisfying meal that’s perfect for any time of day. The combination of eggs and fresh vegetables creates a dish that is both light and filling. This frittata is versatile, allowing you to use any vegetables you have on hand, making it an excellent option for meal prep or clearing out your fridge. The melted cheese adds richness, while the fluffy eggs create a soft, comforting texture. Whether served warm or at room temperature, this frittata is a great choice for a wholesome, flavorful meal that’s both easy to prepare and incredibly delicious.

Note: More recipes are coming soon!