Roasted Eggs with Pak Choi
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite quick weeknight dinners because it comes together in under an hour and feels impressive without any fussy techniques. Roasted eggs with pak choi is a simple yet elegant dish that combines protein packed eggs with nutrient rich greens that are wonderful for digestion and overall wellness. The beauty of this recipe lies in its straightforward approach: you roast everything together with aromatic garlic and ginger, then finish it with a savory sesame and soy glaze. It's the kind of meal that tastes like you spent way more time in the kitchen than you actually did, making it perfect for busy evenings when you still want something nourishing and satisfying.
Ella x
Ingredients
- 8large eggs
- ½ kgpak choi(trimmed and halved lengthwise)
- 4garlic cloves(thinly sliced)
- 3 tablespoonssesame oil
- 2 tablespoonsvegetable oil
- 2 tablespoonssoy sauce
- 1 tablespoonrice vinegar
- 1 tablespoonfresh ginger(minced)
- 3 tablespoonscrispy fried shallots
- 1 teaspoonchili flakes
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
Detail level
Instructions
- 1
Preheat your oven to 400°F (200°C). Lightly oil a large baking sheet with vegetable oil.
Tip: A cast iron skillet works beautifully for this recipe and distributes heat evenly.
- 2
Arrange the pak choi halves cut-side down on the prepared baking sheet. Season with half the salt and pepper, then roast for 8 minutes until the cut sides begin to caramelize.
Tip: Don't stir the pak choi during this time to allow a golden crust to form.
- 3
While the pak choi roasts, whisk together the soy sauce, rice vinegar, sesame oil, minced ginger, and chili flakes in a small bowl to create the glaze.
Tip: This can be done ahead of time and stored in the refrigerator.
- 4
Remove the baking sheet from the oven and carefully create 8 small wells among the pak choi. Crack one egg into each well, trying to keep the yolks intact.
Tip: For easier cracking, crack each egg into a small cup first before sliding it into place.
- 5
Scatter the sliced garlic cloves around the eggs and pak choi, then drizzle the soy-sesame glaze evenly over everything. Season the eggs with remaining salt and pepper.
Tip: Be gentle when drizzling to avoid breaking the egg yolks.
- 6
Return the baking sheet to the oven and roast for 12-15 minutes, until the egg whites are set but the yolks remain slightly runny, and the pak choi is tender.
Tip: Oven temperatures vary, so begin checking at the 12-minute mark to achieve your preferred yolk consistency.
- 7
Carefully remove from the oven and garnish generously with crispy fried shallots and additional chili flakes if desired.
Tip: The residual heat will continue cooking the eggs slightly, so remove them just before they reach your desired doneness.
- 8
Serve immediately while still warm, drizzling any pan juices over the top.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Coconut & raspberry crush
Have you tried making a drink that's both refreshing and genuinely good for you? This coconut and raspberry crush is my go to when I want something special without the fuss. The best part is how quick it comes together in just ten minutes of prep. Coconut water is absolutely fantastic for hydration, packed with natural electrolytes that your body actually needs. I love combining it with tart raspberries and a hint of mint for that perfect balance of sweet and zingy. It's simple, it's delicious, and honestly, it feels like you're treating yourself to something fancy.
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.
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.