Roasted Eggs with Edamame
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in just 40 minutes and practically cooks itself. Roasted eggs with edamame is a protein packed meal that feels elegant enough for company but simple enough for a busy Tuesday night. Edamame are little nutritional powerhouses, loaded with fiber and plant based protein that keeps you satisfied for hours. I love how the eggs get slightly crispy at the edges while staying creamy inside, and the fresh dill and lemon zest brighten everything up beautifully. It's the kind of dish that proves you don't need fancy techniques or expensive ingredients to create something truly delicious.
Ella x
Ingredients
- 8large eggs
- 473 mlfrozen edamame(thawed)
- 3 tablespoonsolive oil
- 4garlic cloves(thinly sliced)
- 1red onion(finely diced)
- 237 mlcherry tomatoes(halved)
- 2 tablespoonsfresh dill(chopped)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonlemon zest
- 1 teaspoonpaprika(smoked)
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Lightly brush a large cast-iron skillet or baking sheet with 1 tablespoon of olive oil.
Tip: A cast-iron skillet distributes heat evenly and creates beautifully caramelized edges.
- 2
Heat the remaining 2 tablespoons of olive oil in a small skillet over medium heat. Add the sliced garlic and cook for 2-3 minutes, stirring frequently, until golden and fragrant. Be careful not to burn the garlic.
Tip: Remove the garlic chips immediately when golden to prevent bitterness.
- 3
Spread the thawed edamame evenly across the oiled baking sheet. Scatter the diced red onion and halved cherry tomatoes throughout, then drizzle with the garlic-infused oil and crispy garlic chips.
Tip: Arrange ingredients in a single layer for even roasting.
- 4
Create 8 small wells or spaces among the vegetables using the back of a spoon. Crack one egg into each well, being careful to keep the yolks intact.
Tip: Space eggs evenly so they cook at the same rate.
- 5
Season the eggs and vegetables generously with sea salt, black pepper, and smoked paprika. Sprinkle the lemon zest over the top.
Tip: Season eggs just before roasting to keep the yolks runny.
- 6
Transfer the skillet to the preheated oven and roast for 12-15 minutes, until the egg whites are set but the yolks remain slightly jiggly in the center.
Tip: For firmer yolks, cook an additional 2-3 minutes.
- 7
Remove from the oven and garnish generously with fresh chopped dill. Serve immediately in the skillet or transfer carefully to a serving platter.
Tip: The residual heat will continue cooking the eggs slightly after removal from the oven.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Beergarita
My go to drink for summer gatherings is this refreshing Beergarita, and let me tell you, it's a total crowd pleaser. The combination of tequila, triple sec, fresh lime juice, and a cold Corona creates something that tastes way more complicated than it actually is. Lime juice is packed with vitamin C, which is great for your immune system, and the whole thing takes just five minutes to throw together. Best part? It's incredibly budget friendly since you're probably already stocking most of these ingredients anyway.
Tropical Quinoa
This tropical quinoa bowl has become my go to weeknight dinner because it comes together in just forty minutes and tastes like a mini vacation on a plate. Quinoa is one of my favorite ingredients since it's a complete protein with all nine essential amino acids, making it so satisfying and perfect for keeping energy levels steady. The combination of papaya, red bell pepper, and fresh cilantro brings vibrant flavors and colors, while the rice wine vinegar and orange zest add just the right brightness. Best part is the ingredient list is simple and affordable, yet feels fancy enough to impress anyone at your table.
Crispy seabass with preserved lemon yogurt
This is one of my favorite quick weeknight dinners because it comes together in just ten minutes flat. Crispy seabass with preserved lemon yogurt is that perfect balance of impressive and effortless, with tangy Greek yogurt and zingy preserved lemon creating a sauce that feels restaurant quality but tastes like home. The seabass gets beautifully golden and flaky while the freekeh provides substantial whole grains packed with fiber and protein. It's the kind of meal that makes you feel like you're treating yourself without any fuss.
Reviews
Sign in to write a review.