Roasted Eggs with Courgette
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just forty minutes with minimal fuss. Roasted courgettes become wonderfully tender and slightly caramelized, creating the perfect bed for baked eggs. I love that courgettes are packed with vitamins and minerals while being incredibly low in calories, making this dish as nutritious as it is satisfying. The beauty of this recipe is its simplicity: you roast the courgettes with garlic and thyme, nestle your eggs right into the vegetables, and finish everything with a sprinkle of parmesan and toasted pine nuts. It's elegant enough for guests but easy enough for a simple Tuesday night at home.
Ella x
Ingredients
- 4courgettes(medium-sized, halved lengthwise)
- 8eggs(large)
- 4 tablespoonsolive oil
- 3garlic cloves(minced)
- 1 tablespoonfresh thyme(chopped)
- 50 gramsparmesan cheese(grated)
- ½ teaspoonsea salt
- ¼ teaspoonblack pepper
- 1 tablespoonlemon zest
- 30 gramspine nuts(toasted)
Detail level
Instructions
- 1
Preheat your oven to 200°C (180°C fan). Line a large baking sheet with parchment paper.
- 2
Scoop out the flesh from the courgette halves using a melon baller or small spoon, leaving about 0.5cm border. Chop the scooped flesh finely and set aside.
Tip: Don't scoop too deep or the courgette boats will fall apart during cooking.
- 3
Brush the courgette boats generously with 3 tablespoons of olive oil on both sides. Arrange them cut-side up on the prepared baking sheet.
- 4
Roast the courgette boats for 12 minutes until they begin to soften and develop light golden edges.
- 5
While the courgettes roast, heat the remaining 1 tablespoon of olive oil in a small pan. Sauté the minced garlic and reserved courgette flesh for 2 minutes until fragrant.
Tip: Keep the heat moderate to prevent the garlic from burning.
- 6
Remove the partially cooked courgette boats from the oven. Divide the garlic-courgette mixture evenly among the boats, creating a small well in the center of each.
- 7
Carefully crack one egg into each courgette boat. Sprinkle with fresh thyme, sea salt, black pepper, and half of the grated parmesan.
Tip: If you prefer firmer yolks, beat the eggs slightly before adding them.
- 8
Return to the oven and bake for 10-12 minutes until the egg whites are set but the yolks remain slightly runny. Top with remaining parmesan in the last 2 minutes.
Tip: Oven temperatures vary, so check at 10 minutes by gently shaking the pan—the whites should be opaque.
- 9
Remove from the oven and garnish with lemon zest and toasted pine nuts. Serve immediately while warm.
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