Roasted Eggs with Cabbage

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Heat olive oil in a large oven-safe skillet over medium heat. Add sliced onions and sauté for 3-4 minutes until softened and fragrant.

   Tip: Don't rush this step—allowing the onions to soften helps build flavor.

3. 3

   Add minced garlic and caraway seeds to the skillet, stirring constantly for about 1 minute until the seeds become fragrant.

   Tip: Caraway seeds complement cabbage beautifully and add a subtle, earthy warmth.

4. 4

   Stir in the sliced cabbage along with sea salt and black pepper. Cook for 5-6 minutes, stirring occasionally, until the cabbage begins to soften and develop light golden edges.

   Tip: The cabbage will release moisture—this is normal and helps create a slightly braised texture.

5. 5

   Pour in the apple cider vinegar and vegetable broth, then nestle the fresh thyme sprigs into the cabbage. Continue cooking for another 8-10 minutes until most of the liquid has reduced and the cabbage is tender with caramelized edges.

   Tip: Reduce heat slightly if the mixture begins to stick to the bottom of the pan.

6. 6

   Create 8 small wells in the cabbage mixture using the back of a spoon. Crack one egg into each well, then dot each egg with a small amount of butter.

   Tip: Spacing the eggs evenly ensures they cook at the same rate.

7. 7

   Transfer the skillet to the preheated oven and bake for 8-12 minutes, depending on how you prefer your egg yolks—8 minutes for runny yolks, 12 minutes for fully set yolks.

   Tip: Watch through the oven window in the final minutes to catch your preferred doneness.

8. 8

   Remove from the oven carefully (the skillet will be hot), discard the thyme sprigs, and serve directly from the skillet or transfer to serving plates.

   Tip: Use an oven mitt and be cautious of steam when opening the oven door.