I know that I’ve shared recipes for oven baked eggs before, but they’re just SO GOOD. Oven baked eggs are easy to make — you can literally throw anything into a pan or oven safe bakeware, throw an egg in there, and you’re good to go! This weekend, I was way too lazy and tired to do anything except for try and nap, listen to Solange, and watch Real Housewives. Luckily, I had some stuff in my fridge, which ended not being too bad. I served my toast with a slice of Cowgirl Creamery’s Mt. Tam Cheese (delicious) and a slice of Rosemary toast.
Jalapeno and Onion Oven Baked Eggs
1 jalapeño, diced
1/2 yellow onion, diced
1 tsp. tomato paste
3 tbsp. greek yogurt
1 tbsp. chives, finely chopped
1 tbsp. cilantro, finely chopped
1/2 zucchini, peeled and chopped
1/4 cup asiago cheese
2 large eggs
1/2 tbsp. unsalted butter
Cracked red pepper to taste
1. Preheat your oven to 400 degrees.
2. Dice onions, jalapeño, and zucchini and mix into an oven safe bakeware or cast iron pan with the greek yogurt, cilantro, chives, butter, cheese, and tomato paste and bake for 15 minutes.
3. Once onions are browned and the jalapeños are soft, crack the eggs into your container and bake for 5 minutes or until yolk is cooked to your liking.
4. Sprinkle some cracked red pepper over the eggs and serve with toast. Enjoy!