12 Quick Egg Dinners for Busy Nights

Shakshuka with Feta and Spinach

This Middle-Eastern inspired dish combines rich tomato sauce with creamy feta and fresh spinach for a quick, satisfying meal.

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (14 oz) crushed tomatoes
• 1 teaspoon cumin
• Salt and pepper to taste
• 4 large eggs
• 1 cup fresh spinach
• 1/2 cup feta cheese, crumbled

Cooking method

1. Heat olive oil in a skillet over medium heat. Add onion, garlic, and bell pepper, sauté until softened.
2. Stir in crushed tomatoes and cumin, season with salt and pepper, and simmer for 10 minutes.
3. Make four small wells in the sauce and crack an egg into each.
4. Cover and cook until eggs are set to your preference.
5. Sprinkle with spinach and feta before serving.

Egg Fried Rice with Vegetables

Transform leftover rice into a delicious meal with eggs and colorful vegetables.

Ingredients

• 2 cups cooked rice
• 3 eggs, beaten
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 cup mixed vegetables (carrots, peas, corn)
• 2 green onions, sliced

Cooking method

1. Heat sesame oil in a large pan over medium-high heat.
2. Add beaten eggs and scramble until cooked; remove from the pan.
3. Add mixed vegetables to the pan and sauté until tender.
4. Stir in cooked rice and soy sauce; cook until heated through.
5. Return eggs to the pan, incorporate green onions, and serve.

Asparagus and Egg Tart

This elegant tart is perfect for a quick dinner or brunch, combining flaky pastry with fresh asparagus and eggs.

Ingredients

• 1 sheet puff pastry
• 1 bunch asparagus, trimmed
• 4 eggs
• 1/2 cup grated Parmesan cheese
• 2 tablespoons crème fraîche
• Salt and pepper to taste

Cooking method

1. Preheat the oven to 400°F (200°C) and roll out puff pastry on a baking sheet.
2. Spread crème fraîche over pastry, leaving a 1-inch border.
3. Arrange asparagus on top, sprinkle with Parmesan.
4. Make four small wells and crack an egg into each.
5. Season and bake for 15-20 minutes until golden and eggs are set.

Egg Tacos with Avocado and Salsa

These vibrant tacos are a quick and nutritious dinner option, packed with flavors and textures.

Ingredients

• 4 corn tortillas
• 4 eggs
• 1 avocado, sliced
• 1/2 cup prepared salsa
• 1/4 cup cilantro, chopped
• Lime wedges, for serving

Cooking method

1. Heat tortillas in a dry skillet and keep warm.
2. Scramble eggs in the same skillet until cooked to preference.
3. Fill each tortilla with scrambled eggs, avocado slices, and salsa.
4. Garnish with cilantro and serve with lime wedges.

Spaghetti Carbonara with Poached Eggs

A classic Italian dish gets a quick twist with perfectly poached eggs for a creamy finish.

Ingredients

• 12 oz spaghetti
• 4 eggs, poached
• 1/2 cup grated Pecorino Romano cheese
• 4 oz pancetta, diced
• Salt and black pepper to taste

Cooking method

1. Cook spaghetti according to package instructions; reserve 1/2 cup pasta water.
2. Sauté pancetta until crispy, then remove from the pan.
3. Toss hot spaghetti with pancetta and cheese, adding pasta water for creaminess.
4. Top each serving with a poached egg and season to taste.

Mediterranean Egg White Omelette

A light and healthy omelette packed with Mediterranean flavors.

Ingredients

• 6 egg whites
• 1/4 cup cherry tomatoes, halved
• 1/4 cup Kalamata olives, sliced
• 1/4 cup crumbled feta cheese
• 1 tablespoon olive oil
• Handful of fresh basil

Cooking method

1. Whisk egg whites and season with salt.
2. Heat olive oil in a non-stick pan and pour in egg whites.
3. Sprinkle tomatoes, olives, and feta over the top.
4. Cook until set, then fold and serve garnished with basil.

Eggs in Purgatory

A spicy Italian egg dish simmered in a rich tomato sauce, perfect for quick comfort food.

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, sliced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon red pepper flakes
• 4 eggs
• Grated Parmesan, for serving

Cooking method

1. Heat olive oil in a skillet; sauté garlic until fragrant.
2. Add tomatoes and red pepper flakes, simmer for 10 minutes.
3. Create wells in the sauce and crack an egg into each well.
4. Cover and cook until eggs are cooked to preference.
5. Serve with grated Parmesan.

Thai Egg Curry

A fragrant and spicy dish that brings the vibrant flavors of Thailand to your table in no time.

Ingredients

• 4 eggs, hard-boiled
• 1 can (14 oz) coconut milk
• 2 tablespoons red curry paste
• 1 tablespoon fish sauce
• 1 tablespoon sugar
• Fresh cilantro, for garnish

Cooking method

1. Heat curry paste in a saucepan until fragrant.
2. Stir in coconut milk, fish sauce, and sugar; simmer for 5 minutes.
3. Add boiled eggs and cook until heated through.
4. Garnish with cilantro and serve over rice.

Egg and Chickpea Salad

A quick and wholesome salad that’s perfect for a light dinner with protein-packed eggs and chickpeas.

Ingredients

• 4 eggs, boiled and quartered
• 1 can (15 oz) chickpeas, drained
• 1 cucumber, diced
• 1/4 cup red onion, chopped
• 1/4 cup parsley, chopped
• 2 tablespoons olive oil
• Lemon juice, to taste

Cooking method

1. Combine chickpeas, cucumber, onion, and parsley in a bowl.
2. Whisk olive oil and lemon juice, pour over salad and toss.
3. Top with quartered eggs and serve.

Spanish Tortilla

A classic Spanish dish that’s simple yet flavorful, made with eggs, potatoes, and onions.

Ingredients

• 6 eggs
• 2 potatoes, thinly sliced
• 1 onion, sliced
• 3 tablespoons olive oil
• Salt and pepper to taste

Cooking method

1. Sauté potatoes and onions in olive oil until tender.
2. Whisk eggs with salt and pepper; pour over potatoes and onions in the skillet.
3. Cook on low heat until the bottom is set, then flip and cook the other side until fully set.
4. Slice and serve warm or at room temperature.