Welcome to my cozy kitchen corner, where today we’re diving into the delightful world of baked egg skillets. There’s something incredibly comforting about a warm skillet dish—it’s a bit like a hug from your oven. Growing up, weekends meant hearty breakfasts with my family, where we’d gather around the table, swapping stories and sharing laughs. This Baked Egg Skillet with Herb Sour Cream holds a special place in my heart because it embodies those cherished mornings with its vibrant colors and rich flavors.
I remember the first time I made this dish for my husband. It was a lazy Sunday morning, and we wanted something special yet simple. The aroma of onions and cherry tomatoes sizzling on the stove filled the air, instantly making the house feel more inviting. As we sat down with our plates, the burst of flavors from the za’atar and sumac took us back to our favorite little café in the heart of Lebanon, where the spices were always just right.
Now, you might think this dish sounds a bit fancy, but trust me, it’s as easy as pie—or should I say, eggs? With just a few steps, you’ll have a meal that looks as impressive as it tastes. It’s perfect for when you want to wow your guests without spending all morning in the kitchen. Plus, it’s versatile! You can tweak it based on what you have on hand or your dietary preferences.
So, whether you’re cooking for family, friends, or just treating yourself, this baked egg skillet is sure to bring a smile to your face and warmth to your belly. Let’s get cracking and make some culinary magic happen!
How to Make Baked Egg Skillet With Herb Sour Cream
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Ingredients:
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 tablespoon butter
- 1 large yellow onion, thinly sliced
- Salt and pepper, to taste
- 2 pints cherry tomatoes
- 2 red bell peppers, chopped
- ¼ cup finely chopped parsley, plus more for garnish
- 2½ teaspoons za’atar, divided
- 4 large eggs
- 1 cup sour cream or plain yogurt
- ¾ cup finely chopped English cucumber, seeded
- 1 tablespoon fresh lemon juice, plus more for drizzling
- ½ teaspoon sumac (or extra za’atar if you don’t have sumac)
- 2 teaspoons finely chopped mint (or extra parsley if you don’t have mint)
- Crumbled feta cheese, for topping
- 1 small loaf of crusty bread
Directions:
- Preheat your oven to 375°F (190°C).
- In a large ovenproof skillet, heat 3 tablespoons of olive oil and 1 tablespoon of butter over medium heat until they shimmer.
- Add the sliced onion, season with salt and pepper, and cook, stirring now and then, for about 5 minutes until they become soft.
- Introduce the cherry tomatoes and chopped bell peppers to the skillet. Cook for roughly 10 minutes until they soften and the tomatoes start to burst.
- Remove from heat, stir in ¼ cup parsley and 2 teaspoons of za’atar, and adjust the seasoning with extra salt and pepper if needed.
- Create four wells in the tomato mixture and gently crack an egg into each well. Sprinkle eggs with a pinch of salt and pepper.
- Transfer the skillet to the oven and bake for 10-12 minutes, until the egg whites are firm but the yolks remain runny.
- While the skillet is baking, mix sour cream (or yogurt) with cucumber, lemon juice, sumac, mint, remaining 2 teaspoons of parsley, and ½ teaspoon of za’atar in a bowl. Season with salt and set aside.
- Once the eggs are ready, drizzle with olive oil and garnish with additional parsley and crumbled feta.
- Finish with a drizzle of lemon juice over the tomato mixture.
- Serve hot with a dollop of cucumber yogurt and some crusty bread. Enjoy every bite!
Creative Substitutions to Suit Your Taste
If you don’t have cherry tomatoes, use canned diced tomatoes or even sun-dried tomatoes for a richer taste. Red bell peppers can be swapped with yellow or orange for a sweeter touch. If you’re out of za’atar, try a blend of thyme, sesame seeds, and sumac. For a dairy-free option, replace sour cream with coconut yogurt.
Best Ways to Store Baked Egg Skillet Leftovers
To preserve any leftovers, transfer them to an airtight container and refrigerate for up to two days. Reheat in a skillet over low heat or in the oven at a low temperature until warmed through. The cucumber yogurt is best made fresh, but if needed, it can be kept in the fridge for up to one day.
From Sides to Drinks: What Complements This Skillet
Pair your baked egg skillet with a fresh green salad or roasted potatoes for a fulfilling meal. A side of avocado slices can add creaminess, while a glass of chilled white wine or a sparkling water with lemon will complement the flavors perfectly.
Secrets to Perfecting This Skillet Dish
To achieve the perfect runny yolks, keep a close eye on the baking time. If you like them firmer, extend the baking time by a few minutes. Ensure your skillet is oven-safe to avoid any mishaps. Season generously, as the spices are the stars of this dish.
Seasonal Twists for Your Skillet
In spring, add fresh asparagus or peas for a pop of green. Summer calls for zucchini or eggplant additions. For autumn, try incorporating roasted butternut squash, and in winter, hearty greens like kale or Swiss chard work wonderfully. Adapt the dish to match what’s freshest at your local market.
FAQs:
Can I use a different type of cheese instead of feta?
Absolutely! Feta adds a nice tang and creaminess, but you can use goat cheese for a similar effect. Parmesan or ricotta can also work. Each cheese will bring its unique flavor, so feel free to experiment based on your preference.
Is there a way to make this dish vegetarian?
This recipe is already vegetarian since it contains no meat. However, if you’re looking to make it vegan, you could eliminate the eggs and use a plant-based yogurt or sour cream alternative. Incorporate more vegetables or plant-based protein like chickpeas to keep it hearty.
What can I do if I don’t have an oven-safe skillet?
If you don’t have an oven-safe skillet, you can transfer the mixture to a baking dish before adding the eggs and baking. Just ensure the dish is hot before cracking the eggs into it to maintain even cooking.
Can I prepare any parts of this dish in advance?
You can prepare the cucumber yogurt a few hours ahead of time and store it in the refrigerator. The vegetable mixture can also be cooked in advance and stored in the fridge, then reheated on the stove before adding the eggs and baking.
How can I make this dish spicier?
To add a kick, include sliced jalapeños or a pinch of red pepper flakes when cooking the onions and peppers. You could also drizzle some hot sauce over the finished dish or mix a spicy chili paste into the cucumber yogurt for an extra layer of heat.
What kind of bread is best served with this dish?
A crusty French baguette or sourdough loaf works beautifully, providing the right balance of crunch and softness. You could also opt for pita bread, which is great for scooping up the flavorful sauce and egg yolks. Toast the bread for a few minutes for added texture and warmth.
Baked Egg Skillet With Herb Sour Cream
Equipment
- Ovenproof skillet
Ingredients
Skillet Ingredients:
- 3 tablespoons extra-virgin olive oil plus more for drizzling
- 1 tablespoon butter
- 1 large yellow onion thinly sliced
- Salt and pepper to taste
- 2 pints cherry tomatoes
- 2 red bell peppers chopped
- ¼ cup finely chopped parsley plus more for garnish
- 2½ teaspoons za’atar divided
- 4 large eggs
Herb Sour Cream:
- 1 cup sour cream or plain yogurt
- ¾ cup finely chopped English cucumber seeded
- 1 tablespoon fresh lemon juice plus more for drizzling
- ½ teaspoon sumac (or extra za’atar if unavailable)
- 2 teaspoons finely chopped mint (or extra parsley if you don’t have mint)
- Crumbled feta cheese for topping
- 1 small loaf crusty bread
Instructions
- Preheat your oven to 375°F.
For Skillet:
- In a large ovenproof skillet, combine the olive oil and butter, melting over medium heat until shimmering.
- Add the sliced onion, with a sprinkle of salt and pepper, and sauté for about 5 minutes until softened.
- Introduce the cherry tomatoes and red peppers to the skillet, cooking for approximately 10 minutes until the vegetables are tender and the tomatoes burst.
- Take the skillet off heat and stir in the parsley and 2 teaspoons of za’atar, adjusting the seasoning as needed.
- Create four small wells in the vegetable mixture and crack an egg into each well, seasoning the eggs with salt and pepper.
- Transfer the skillet to the oven and bake for 10 to 12 minutes, until the egg whites are set while keeping the yolks runny.
For Herb Sour Cream:
- In a small bowl, blend together the sour cream (or yogurt), cucumber, lemon juice, sumac, mint, the remaining parsley, and ½ teaspoon of za’atar. Season with salt.
- Once the eggs are out of the oven, drizzle with olive oil and top with parsley and crumbled feta.
- Don't forget to add a drizzle of lemon juice over the tomato mixture!
- Serve hot alongside your refreshing cucumber yogurt and some crusty bread. Enjoy your meal!
