12 Healthy Egg Dinners for Busy Nights

Spicy Egg and Avocado Tacos

These spicy egg and avocado tacos are the perfect quick dinner solution, offering a flavorful twist to your busy nights.

Ingredients:

• 4 large eggs
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 avocado, sliced
• 4 small corn tortillas
• Salt and pepper to taste
• Fresh cilantro for garnish

Cooking method:

1. Heat olive oil in a skillet over medium heat.
2. Crack eggs into the skillet and sprinkle with chili powder, salt, and pepper.
3. Cook the eggs until the whites are set but the yolks are still runny.
4. Warm tortillas in a separate skillet or microwave.
5. Top each tortilla with a cooked egg, sliced avocado, and a sprinkle of cilantro.
6. Serve immediately and enjoy!

Egg and Spinach Stir-Fry

This quick stir-fry combines eggs and spinach for a nutritious and satisfying meal.

Ingredients:

• 4 large eggs
• 2 cups fresh spinach
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1 tablespoon soy sauce
• Salt and pepper to taste

Cooking method:

1. Whisk eggs in a bowl and season with salt and pepper.
2. Heat sesame oil in a pan over medium heat and sauté garlic until fragrant.
3. Add spinach and cook until wilted.
4. Pour in the eggs and stir constantly until fully cooked.
5. Drizzle with soy sauce before serving.

Mediterranean Egg Skillet

This Mediterranean-inspired dish is packed with flavor and perfect for a quick dinner.

Ingredients:

• 4 large eggs
• 1 tablespoon olive oil
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1/2 cup feta cheese, crumbled
• 1 teaspoon dried oregano
• Salt and pepper to taste

Cooking method:

1. Heat olive oil in a large skillet over medium heat.
2. Add red bell pepper and zucchini, cooking until tender.
3. Crack the eggs into the skillet and sprinkle with oregano, salt, and pepper.
4. Cover and cook until the eggs are set to your liking.
5. Sprinkle with feta cheese before serving.

Curried Egg and Chickpea Bowl

This curried egg and chickpea bowl is a bold and flavorful meal that's quick to prepare.

Ingredients:

• 4 large eggs
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon curry powder
• 1 tablespoon olive oil
• 1/2 cup plain Greek yogurt
• Fresh cilantro for garnish

Cooking method:

1. Boil eggs until hard-boiled, about 10 minutes.
2. Heat olive oil in a pan and add chickpeas and curry powder.
3. Cook until chickpeas are heated through and coated with curry.
4. Peel and slice the eggs.
5. Serve chickpeas in bowls, topped with sliced eggs and a dollop of Greek yogurt.
6. Garnish with cilantro.

Tomato and Egg Shakshuka

A classic North African dish, shakshuka is an easy and satisfying egg dinner.

Ingredients:

• 4 large eggs
• 1 tablespoon olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish

Cooking method:

1. Heat olive oil in a skillet and sauté onion, bell pepper, and garlic until soft.
2. Add diced tomatoes, paprika, salt, and pepper.
3. Simmer for 10 minutes until the sauce thickens.
4. Create wells in the sauce and crack eggs into each well.
5. Cover and cook until eggs are set.
6. Garnish with parsley before serving.

Egg Fried Rice

This egg fried rice is a versatile and quick dinner option that's great for using up leftovers.

Ingredients:

• 4 large eggs
• 2 cups cooked rice
• 1 tablespoon vegetable oil
• 2 green onions, chopped
• 1 cup mixed vegetables (such as peas, carrots, and corn)
• 2 tablespoons soy sauce

Cooking method:

1. Heat vegetable oil in a large pan over medium heat.
2. Add green onions and mixed vegetables, cooking until tender.
3. Push vegetables to one side and crack eggs into the empty space.
4. Scramble the eggs and mix with the vegetables.
5. Add rice and soy sauce, stirring until combined and heated through.

Baked Eggs in Marinara Sauce

These baked eggs in marinara sauce are both comforting and nutritious.

Ingredients:

• 4 large eggs
• 2 cups marinara sauce
• 1 tablespoon olive oil
• 1/4 cup grated Parmesan cheese
• Fresh basil for garnish

Cooking method:

1. Preheat oven to 375°F (190°C).
2. Heat marinara sauce in a skillet over medium heat until simmering.
3. Transfer sauce to an oven-safe dish and create wells for the eggs.
4. Crack eggs into the wells and drizzle with olive oil.
5. Bake until eggs are set, about 10-12 minutes.
6. Sprinkle with Parmesan cheese and garnish with basil.

Egg and Veggie Quesadillas

These egg and veggie quesadillas are a quick, cheesy dinner packed with protein and flavor.

Ingredients:

• 4 large eggs
• 4 flour tortillas
• 1 cup shredded cheese (cheddar or mozzarella)
• 1 cup mixed vegetables (such as bell peppers and mushrooms), sliced
• 1 tablespoon olive oil

Cooking method:

1. Heat olive oil in a pan and sauté mixed vegetables until soft.
2. Beat eggs and add them to the pan, cooking until scrambled.
3. Place tortillas on a flat surface and sprinkle cheese over one half of each.
4. Top with scrambled eggs and vegetables, then fold tortillas.
5. Cook each quesadilla in a skillet until golden brown on both sides.

Egg Noodle Stir-Fry

This egg noodle stir-fry is a speedy and hearty meal packed with flavor and texture.

Ingredients:

• 4 large eggs
• 8 oz egg noodles
• 1 tablespoon vegetable oil
• 2 teaspoons soy sauce
• 1 cup broccoli florets
• 1 carrot, julienned

Cooking method:

1. Cook egg noodles according to package instructions and set aside.
2. Heat vegetable oil in a pan and add broccoli and carrot, cooking until tender.
3. Push vegetables to the side and add beaten eggs, scrambling them.
4. Add cooked noodles and soy sauce, tossing everything together until evenly mixed.

Egg Drop Soup

This comforting egg drop soup is both quick to prepare and deeply satisfying.

Ingredients:

• 4 large eggs
• 4 cups chicken broth
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce
• 2 green onions, sliced
• Salt and pepper to taste

Cooking method:

1. In a pot, bring chicken broth to a simmer.
2. Mix cornstarch with a bit of water and add to the broth, stirring until thickened.
3. Stir in the soy sauce and season with salt and pepper.
4. Slowly drizzle beaten eggs into the broth while stirring gently to create thin ribbons.
5. Garnish with green onions before serving.