Baked Egg Skillet With Herb Sour Cream
This delightful baked egg skillet combines vibrant vegetables and eggs, topped with a refreshing herb sour cream. Ideal for a cozy brunch or a weeknight dinner, serve it alongside crusty bread for a satisfying meal.
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!