Baked Eggs and Mushrooms

If you’re looking for an easy, meat-free, low-carb recipe, these baked eggs and mushrooms are a great option. Ready in minutes, packed with healthy ingredients and they look beautiful too!

Baking eggs is my favourite way of cooking them. I find that eggs take on a whole different flavour dimension when baked, especially if you bake them in terracotta cookware. Back in Egypt, such terracotta ramekins or other bakeware are very common. However, you can bake eggs just as well in glass or ceramic bakeware.

This recipe is extremely easy to make and it looks so beautiful you can easily serve it to guests. It’s the perfect type of recipe for someone who doesn’t eat much meat. It’s also considerably low on the carbs with zero starches, so it’s suitable for people who are trying to reduce their carb intake as well. The best part is that despite being meat-free and low-carb, it’s a very satisfying dish. I generally don’t feel hungry or experience any cravings after eating this. It keeps me full and happy for a long time.

Ingredients

1. One egg per person (in this case, I used two eggs; you can adjust the quantities as you need)
2. Four fresh cremini or white button mushrooms, chopped into large chunks. I personally prefer the slightly more interesting flavour of the brown cremini ones, but the white button mushrooms work as well.
3. One medium chopped onion
4. One medium yellow or red bell pepper, chopped
5. Salt and black pepper to taste
6. A pinch of Italian herb mix, smoked paprika and garlic powder (or any other flavours or spices you like)
7. One tablespoon canola or other vegetable oil.
8. Two tablespoons grated cheddar cheese or any other cheese of your choice (optional).

Method

1. Preheat your oven to 380 degrees Fahrenheit; if you want to convert that to Celsius, check the Conversions section of this website.
2. In a non-stick pan, heat the oil
3. Add in the chopped onion and sauté on high heat for a minute or two until translucent. Season with salt.
4. Add the chopped pepper and continue to sauté for another two minutes.
5. Add the mushrooms at the end and the seasoning and spices. Sauté until the mushrooms are wilted and a little caramelised, about four minutes.
6. Ladle equal portions of the vegetables into individual terracotta or ceramic or glass ramekins. With the back of a tablespoon, make little dents or wells (sort of like a small hole for the egg to go into) in the vegetables.
7. Carefully crack the eggs one by one into the ramekins taking care not to break the yolks. Sprinkle some salt and pepper onto the eggs. Sprinkle a small amount of grated cheese on top as well.
8. Place the ramekins in the oven and bake for 10 minutes, then turn the oven to the broiler at the same temperature for another 5 minutes, or until the eggs are just set but not overcooked. You can tell when the whites are cooked and the yolks seem a little soft. Check them periodically to make sure.
9. Serve and enjoy!!!

Do you like making baked eggs? What’s your favourite baked egg recipe? Let me know in the comments!

For other similar recipes, check out:

1. Eggplant with Egg
2. Marmite and Cheddar Turnovers
3. Meat-free Eggplant Pasta

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