OVEN BAKED TUNA AND VEGGIE EGGS // PORTLAND | GRACE RECIPES

One of my goals with this space is to strive to share one or two non- travel posts each month. I really love cooking and recipe creation so its a natural transition. I am hoping to have one recipe post per month (don't hold me to that). Kicking things off with a favoritte brunch recipe. The oven baked veggie eggs. I first made this last fall and it makes an appears on the brunch table at least once a month. This recipes serve three, but when served with side dishes fruit, toast, yogurt, it can serve up to five (depending on appetite).  Now, the recipe is called veggie baked eggs but the pictures I am sharing has tuna added in because the I was feeding a crowd that was not about that veggie life. If you are like that as well - then feel free to toss in your favorite protein - chicken ,salmon, tuna or tofu. Whatever make you happy or you can leave it straight veggie. I tend to add tuna most days I make this - something about the combo of veggie and tuna.

The veggie part - I usually go with the healthy 8 chopped veggie mix from Trader Joes. The mix includes - carrots, brocolli, green cabbage, red cabbage, jicama, radish, celery and green bell peppers. I also add tomatoes, onions and mushrooms. Yeah, I know - we are loaded on veggie in this recipe. On lazy days - I just got with the mix and dont bother with the mushrooms , onions etc.  For this recipe, you need one to one and half cup of veggies. 

Sauteeing - I use sesame seed oil and olive oil because I love the nutty taste of sesame seed oil - you dont have to use sesame seed. It will still turn out great.

Tip - After sauteeing, before adding eggs (and protein), ,I tranfer the mixture into a bowl, add seasoing and give it a good toss before returing the mixture back to the oven safe skillet.

Ingredients :

  • One (to one and half) cup of veggie mix of choice
  • four large eggs
  • 1/4 cup of oil (mix of olive and sesame or just olive oil)
  • Seasoning of choice
  • Salt and pepper

How To :

Preheat oven at 350 degrees.

Heat oil in oven safe skillet over medium heat. Add the veggie mix to oil and sauteed for 7 to 10 minutes. Transfer sauteed veggies to mixing bowl, add seasoning of choice, salt and pepper and toss to coat the veggie. Transfer back to over safe skillet. 

Make four wells in the mixture and crack an egg into each well. Let it cook for 3 to 5 miutes. Transfer skillet to oven and let it cook for 15 to 25 minutes. Note: Depending on your oven and how you like your eggs, it might take less time to cook.

Serve with bread, fruit, yogurt or side of choice.