These simple baked eggs are a perfect one-pan recipe for a lazy brunch, easy lunch or simple dinner. Eggs are nestled in a bed of tender leeks, silverbeet (Swiss chard) and herbs, then sprinkled with salty feta and cooked until the egg yolks are set to your liking. Have it on the table in under 30 minutes!
With ALL the chickens laying at the moment, eggs are currently on the menu most days of the week in our house. There is the obvious scrambled eggs or eggy bread for breakfast, and quiche or savoury slices like this silverbeet slice for lunch or dinner. This baked eggs recipe has been a quick and easy lunch recently. Not only is it an easy silverbeet recipe to use up the silverbeet from the garden, but it doesn’t require much washing up, and is packed with veggies.
Whilst the most common variations of baked eggs are tomato-based, like shakshuka; this recipe is made without tomatoes. Instead, it’s base it made with tender leeks and silverbeet. You could say that makes this recipe a green shakshuka, of sorts.
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Ingredient notes and substitutions
Please scroll down to the recipe card at the end of the post for ingredient quantities.
- Eggs – my eggs are size large, weighing around 55g / 2 oz each. If you are using smaller eggs check them 1-2 minutes before the recipe states to avoid overcooking them.
- Leeks – 2 small leeks or 1 large leek.
- Silverbeet – or Swiss Chard. You can use rainbow chard in this recipe if you prefer. I use just the leaves in this recipe. If you don’t want to waste the stems, this sautéed silverbeet recipe is great for using them up, or add them to this silverbeet soup. Substitute with spinach if you prefer.
- Feta – I recommend using a creamy feta, as it softens in the heat and melts in amongst the eggs and vegetables. You can substitute with goats cheese, or if you want to make this a dairy free dinner leave the cheese out altogether, but add a generous pinch of salt.
- Herbs – fresh thyme is cooked with the leeks. Fresh chives and parsley add extra flavour to the finished dish. You could substitute with a pinch of dried herbs or these parsley substitutes.
- Smoked paprika – I use a hot smoked paprika for a hint of heat as well as smokiness. If you don’t have hot smoked paprika you can substitute with smoked paprika and a little hot paprika, or top with a sprinkling of chilli flakes instead.
How to make this baked eggs recipe
Please scroll down to the recipe card at the end of the post for the full recipe.
- Prepare and cook the leeks: saute the leeks with the thyme over a low heat until tender. This brings out their naturally sweet flavour.
- Add the silverbeet / Swiss chard: add the chopped silverbeet / Swiss chard leaves with the garlic and cook until the silverbeet / Swiss chard has wilted. Stir through half of the fresh herbs.
- Add the eggs: Make 6 wells in the leek mixture then carefully crack an egg in the middle of each well. It can be easier to break the egg into a small cup or mug first and then carefully pour it into the well. Sprinkle with the feta.
- Cook: cover with the lid and cook until the egg whites are set and the yolks are done to your liking. If serving with toast it is best to toast the bread whilst the eggs are cooking so that you can serve it straight away and get dunking!
FAQ
Yes! Add a couple of handfuls of baby spinach to the leeks and cook for 30 seconds until wilted. Then add the eggs.
My recipe tips
- Cooking the leeks slowly helps release their sweet buttery flavour. Don’t let them get any colour.
- Runny yolks – if you prefer runny yolks use fridge cold eggs. If you want your egg yolks to be cooked or jammy, use room temperature eggs.
- The eggs will continue to cook as they sit, so for that runny yolk, eat straight away.
Serving ideas
With piles of buttered toast, flat breads or fresh crunchy bread like a baguette for mopping up those runny yolks (if runny yolks are your thing!)
Storage
Personally I think these baked eggs are best eaten immediately, but we have been known to eat them cold the next day.
Meal prep
If you want to meal prep / save time then you can cook the leeks and the silverbeet / Swiss chard and store, covered, in the fridge for up to 3 days. Heat before adding the eggs.
Why not try…
You may also like these other family friendly egg recipes:
Baked eggs with leeks, feta and silverbeet (Swiss chard)
Author: Robyn
Equipment
- 1 heavy bottomed pan with lid 26 cm / 10 inch in diameter.
Ingredients
- 2 tablespoons olive oil
- 2 leeks washed and finely sliced
- 3-4 sprigs fresh thyme
- 1 clove garlic crushed
- 150g (5 oz) silverbeet / Swiss chard leaves (weight after stems removed)
- 2 tablespoons chives finely chopped
- 2 tablespoons fresh parsley finely chopped
- 6 eggs size large
- 70g (2½ oz) feta
- salt
- black pepper
- hot smoked paprika optional
Instructions
- In a large heavy bottomed saucepan with a lid, cook the washed and finely sliced leeks with the thyme over a low heat, covered, for 15 minutes until soft. Stir occasionally to make sure the leeks aren't sticking to the bottom of the pan.
- Wash then finely slice the silverbeet / Swiss chard leaves and add to the leeks with the crushed garlic. Cook for 3 minutes, until the silverbeet / Swiss chard has wilted.
- Stir in half the fresh chives and parsley, and season with salt and black pepper (don't add too much salt as the feta is salty).
- Make 6 wells in the leek mixture and carefully break an egg into each well.
- Crumble over the feta.
- Cover with the lid and cook for 4-5 minutes on a medium heat until the egg whites have set and the yolks are runny (it will continue to cook as it sits).
- Sprinkle with the remaining chives and parsley and add a pinch of hot smoked paprika (if using).Serve immediately with lots of buttered toast.
Notes
- Eggs – my eggs are size large, weighing around 55g / 2 oz each. If you are using smaller eggs check them 1-2 minutes before the recipe states to avoid overcooking them.
- Leeks – 2 small leeks or 1 large leek.
- Silverbeet – or Swiss Chard. You can use rainbow chard in this recipe if you prefer. I use just the leaves in this recipe. If you don’t want to waste the stems, this sautéed silverbeet recipe is great for using them up, or add them to this silverbeet soup. Substitute with spinach if you prefer.
- Feta – I recommend using a creamy feta, as it softens in the heat and melts in amongst the eggs and vegetables. You can substitute with goats cheese, or if you want to make this a dairy free dinner leave the cheese out altogether, but add a generous pinch of salt.
- Herbs – fresh thyme is cooked with the leeks. Fresh chives and parsley add extra flavour to the finished dish. You could substitute with a pinch of dried herbs or these parsley substitutes.
- Smoked paprika – I use a hot smoked paprika for a hint of heat as well as smokiness. If you don’t have hot smoked paprika you can substitute with smoked paprika and a little hot paprika, or top with a sprinkling of chilli flakes instead.
Nutrition
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