Middle Eastern · Brunch
Onion and Herb Baked Eggs
Two eggs baked gently in a skillet over softened onion and tomato, seasoned with cumin, fresh parsley, and dill, finished with sumac. The yolks stay soft while whites set, served warm with flatbread for scooping.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
378Calories
16.8gProtein
20.8gFat
28.4gCarbs
6.8gSugar
4.5gFiber
615mgSodium
372mgChol
5.2gSat Fat
520mgPotassium
95mgCalcium
3.2mgIron
1.8mcgVitamin B12
18mgVitamin C
vegetarian
gluten-free-adaptable
low-calorie
herb-salt
hidden-gems
weekend-brunch
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Preheat the oven to 375°F. Slice the onion into thin layers, dice the tomato, and chop the parsley and dill.
2
Sauté
Heat the olive oil in a small ovenproof skillet over medium heat and cook the onion for 4 minutes until soft and translucent.
3
Bake
Add the diced tomato and cook for 2 minutes, stir in the cumin, half the parsley, and half the dill, then crack both eggs into wells. Transfer to the oven at 375°F for 10 to 12 minutes until whites set and yolks jiggle.
4
Plate
Scatter the remaining parsley, dill, and sumac over the eggs and serve with warmed pita.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs
- 60g60g onion
- 160g160g tomato
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp parsley
- 2 tbsp2 tbsp dill
- 1/2 tsp1/2 tsp sumac
- 1/2 tsp1/2 tsp ground cumin
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 70g70g pita
