12 Easy Egg Dinners for Busy Nights

Mushroom and Spinach Frittata

This savory frittata combines earthy mushrooms and fresh spinach for a delightful dinner option.

Ingredients:

• 6 large eggs
• 1 cup sliced mushrooms
• 1 cup fresh spinach
• 1/2 cup shredded cheese (cheddar or your choice)
• 1/4 cup milk
• Salt and pepper to taste
• 1 tablespoon olive oil

Cooking method:

1. Preheat your oven to 375°F (190°C).
2. In an oven-safe skillet, heat olive oil over medium heat. Sauté the mushrooms until browned.
3. Add spinach to the skillet and cook until wilted.
4. In a bowl, whisk together eggs, milk, salt, and pepper. Stir in the cheese.
5. Pour the egg mixture over the vegetables in the skillet.
6. Cook on the stove for 5 minutes, then transfer to the oven and bake for 10-15 minutes or until set.

Shakshuka

Shakshuka is a vibrant and satisfying dish with poached eggs nestled in spicy tomato sauce.

Ingredients:

• 4 large eggs
• 1 can (14 oz) diced tomatoes
• 1 bell pepper, diced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 2 tablespoons olive oil

Cooking method:

1. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until fragrant.
2. Add bell pepper and cook for 5 minutes.
3. Stir in diced tomatoes, paprika, cumin, salt, and pepper. Simmer for 10 minutes.
4. Make small wells in the tomato sauce and crack the eggs into each well.
5. Cover and cook for 5-7 minutes until eggs are just set. Serve with bread.

Egg Fried Rice

A quick and flavorful dish, egg fried rice is perfect for using up leftover rice.

Ingredients:

• 3 cups cooked rice
• 2 large eggs
• 1 cup mixed vegetables (peas, carrots, etc.)
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon chopped green onions

Cooking method:

1. Heat sesame oil in a large pan over medium-high heat and scramble the eggs.
2. Add mixed vegetables and stir-fry for 3-4 minutes.
3. Add cooked rice and soy sauce, stirring well to combine.
4. Cook for an additional 5 minutes, stirring occasionally.
5. Garnish with green onions and serve hot.

Carbonara with a Twist

This creative take on classic carbonara incorporates eggs in a creamy, delicious sauce.

Ingredients:

• 12 oz spaghetti
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 4 slices bacon, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 tablespoons parsley, chopped

Cooking method:

1. Cook spaghetti according to package instructions, reserving 1/2 cup pasta water.
2. In a pan, cook bacon until crispy. Add garlic and sauté for 1 minute.
3. In a bowl, whisk eggs, Parmesan, salt, and pepper.
4. Toss hot pasta with bacon and garlic. Remove from heat and quickly mix in the egg mixture, adding reserved pasta water if needed.
5. Garnish with parsley and serve immediately.

Eggplant and Egg Curry

This spicy egg curry pairs wonderfully with tender eggplant for a hearty meal.

Ingredients:

• 4 hard-boiled eggs, peeled
• 1 medium eggplant, diced
• 1 can (14 oz) coconut milk
• 1 tablespoon curry powder
• 1 onion, sliced
• 2 cloves garlic, minced
• Salt to taste
• 2 tablespoons vegetable oil

Cooking method:

1. Heat oil in a pan. Sauté onion and garlic until soft.
2. Add eggplant and cook for 10 minutes until tender.
3. Stir in curry powder and coconut milk, bringing to a simmer.
4. Carefully add boiled eggs and cook for an additional 5 minutes.
5. Season with salt and serve with rice or bread.

Huevos Rancheros

Huevos Rancheros is a traditional Mexican dish with eggs served on tortillas with a rich tomato sauce.

Ingredients:

• 4 large eggs
• 4 corn tortillas
• 1 can (10 oz) diced tomatoes with green chiles
• 1/2 cup black beans
• 1/4 cup chopped cilantro
• Salt and pepper to taste
• 2 tablespoons olive oil

Cooking method:

1. Warm tortillas in a dry skillet and set aside.
2. In the same skillet, heat olive oil and cook the eggs sunny side up.
3. In a separate pan, warm the diced tomatoes and black beans until heated through.
4. Place eggs on the tortillas, top with tomato mixture, cilantro, salt, and pepper.
5. Serve immediately.

Avocado Egg Toast

Elevate your basic avocado toast with a perfectly poached egg on top.

Ingredients:

• 2 large eggs
• 2 slices whole-grain bread
• 1 avocado, mashed
• Salt and pepper to taste
• Red pepper flakes (optional)

Cooking method:

1. Toast the bread slices until golden brown.
2. Spread mashed avocado on each slice, seasoning with salt and pepper.
3. Poach eggs in simmering water for about 4 minutes.
4. Place poached eggs on avocado toast and sprinkle with red pepper flakes if desired.
5. Serve immediately.

Egg and Veggie Quesadilla

This simple quesadilla features eggs and a mix of colorful vegetables, making it a perfect quick dinner.

Ingredients:

• 4 large eggs
• 4 flour tortillas
• 1 cup mixed bell peppers, sliced
• 1/2 cup shredded cheese
• Salt and pepper to taste
• 2 tablespoons butter

Cooking method:

1. In a skillet, melt butter and sauté bell peppers until soft.
2. Whisk eggs with salt and pepper, then pour into the skillet with bell peppers and scramble.
3. Divide the egg mixture onto two tortillas, top with cheese, and cover with remaining tortillas.
4. Cook each quesadilla in the skillet until golden and cheese melts, about 3-4 minutes per side.
5. Cut into wedges and serve.

Mediterranean Egg Salad

This Mediterranean-inspired egg salad is refreshing and can be served on bread or with greens.

Ingredients:

• 6 hard-boiled eggs, chopped
• 1/2 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, sliced
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Cooking method:

1. In a bowl, combine chopped eggs, tomatoes, olives, and feta cheese.
2. Drizzle with olive oil and lemon juice, then season with salt and pepper.
3. Toss gently to combine and serve with bread or salad greens.

Egg Curry over Rice

This flavorful egg curry is comforting and easy to prepare, served best over a bed of rice.

Ingredients:

• 4 hard-boiled eggs, halved
• 1 can (14 oz) coconut milk
• 1 onion, chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1 tablespoon curry paste
• Salt to taste
• 2 tablespoons vegetable oil

Cooking method:

1. Heat oil in a pan, then sauté onion and garlic until golden.
2. Add tomatoes and cook until they soften.
3. Stir in curry paste and coconut milk, then simmer for 5 minutes.
4. Add the halved boiled eggs and cook for another 5 minutes.
5. Season with salt and serve over cooked rice.