Roasted Eggs with Okra
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 45 minutes and tastes like you spent hours in the kitchen. Roasted eggs nestled in a savory okra and tomato sauce is comfort food at its finest, and I love that okra is packed with fiber and vitamins that keep you feeling satisfied. The beauty of this dish is its simplicity: you sauté aromatics, add your vegetables and spices, then crack eggs right into the mixture and let everything finish cooking together. It's economical, nutritious, and absolutely delicious.
Ella x
Ingredients
- 500 gramsokra(trimmed and halved lengthwise)
- 8eggs
- 400 gramscanned diced tomatoes
- 5 tablespoonsolive oil
- 1onion(finely diced)
- 4garlic cloves(minced)
- 1 teaspooncumin
- 1 teaspoonpaprika
- 3 tablespoonsfresh cilantro(chopped)
- ¾ teaspoonsalt
- ½ teaspoonblack pepper
- 1 tablespoonlemon juice
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Toss the okra pieces with 2 tablespoons of olive oil, salt, and pepper, then spread them evenly on a baking sheet. Roast for 12-15 minutes until the edges turn golden and crispy, shaking the pan halfway through.
Tip: Don't overcrowd the baking sheet to ensure the okra crisps up properly rather than steaming.
- 2
While the okra roasts, heat the remaining 3 tablespoons of olive oil in a large skillet over medium heat. Sauté the diced onion for 4-5 minutes until softened and translucent.
- 3
Add the minced garlic to the skillet and cook for another 1-2 minutes until fragrant, stirring constantly to prevent burning.
- 4
Pour in the canned diced tomatoes with their juice, then add the cumin and paprika. Stir well to combine and let the sauce simmer for 8-10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Tip: If the sauce seems too thin, continue simmering uncovered for another 2-3 minutes.
- 5
Create 8 small wells in the tomato sauce with the back of a spoon, spacing them evenly. Carefully crack one egg into each well, being gentle not to break the yolks.
Tip: Keep the yolks intact for a more visually appealing presentation and better texture contrast.
- 6
Remove the crispy roasted okra from the oven and scatter it over the top of the sauce and eggs. Return the entire skillet to the oven and bake for 8-10 minutes until the egg whites are set but the yolks remain slightly runny.
Tip: For firmer yolks, leave in the oven for 2-3 minutes longer.
- 7
Remove the skillet from the oven and squeeze fresh lemon juice over the top. Garnish generously with chopped fresh cilantro.
- 8
Serve immediately while the eggs are warm and the okra is still crispy, spooning some of the tomato sauce onto each plate.
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