Roasted Eggs with Edamame

Instructions

1. 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. 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. 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. 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. 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. 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. 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.