Baked eggs: try these baked egg recipes for an easy brunch or lunch idea

Try baked eggs for breakfast, brunch, lunch or even dinner. Follow our basic hows tos for four great recipes

baked eggs
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Baked eggs are a great choice when you only have a few ingredients in the fridge and aren't sure what to eat. They can be eaten any time of day and dressed up or down with a few simple additions. And the best part? They are easy to make and don't take long to cook either.

Here, we share four recipes, from one of the most well known baked egg recipes – Shakshuka – to rich and indulgent Alpine eggs. If you like eggs, you are sure to find a recipe for you.

Read on to give them a go, or head to our egg recipes for more ideas. Our food hub for more recipe ideas, too.

How can you tell if baked eggs are done?

The best way to tell if baked eggs are done is to take a thin knife and push it into the dish, about 2cm shy of the centre (not the yoke). If the knife comes out clean, the egg is baked. 

1. Garlic mushroom and kale baked eggs

Garlic mushroom and kale baked eggs

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Simple but flavoursome, this baked egg recipe is packed with vitamins and is sure to keep you full all morning. You can trade the kale for spinach or any other leafy green you like.

It doesn't matter what mushrooms you choose either – our recipe uses closed cup but button, field and chestnut mushrooms are great choices. For meatier flavours you can even use more exotic mushrooms like oyster and shiitake. 

Our recipe serves 4.


  • 250g mushrooms (closed-cup or similar), sliced
  • 2 cloves garlic, crushed or sliced
  • 400g baby spinach (you can use frozen or fresh
  • 4 eggs
  • 2 tbsp double cream/cream cheese
  • Salt and pepper to taste


1. Pre-heat your oven to gas mark 6/200°C/400°F.

2. Grease four ramekins and set aside. 

3. If using fresh spinach, put it in a colander and pour boiling water over to wilt then drain and set aside to cool. If using frozen, microwave or defrost with boiled water.

4. Sauté the mushrooms for three to five minutes or until soft and slightly browned. Season, then add the garlic and fry for a minute or two until softened.

5. Squeeze as much water as possible out of the cooled spinach. Add the spinach and cream and mix well, seasoning again if required. Divide the mix into the ramekins.

6. Make a dent in the centre of the mix and crack an egg into each. Bake for 10 to 15 minutes or until the whites are set.

7. Serve with toast or crusty bread.

Tip: You can add any flavourings you like to this. Cook with your favourite herbs and spices, or add a sprinkle of thyme and parmesan before putting in the oven. If you like your food spicy, add chilli flakes to the eggs before cooking.

2. Shakshuka

Shakshuka baked eggs on a table with coffee

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This dish is popular in North Africa and the Middle East. It roughly translates to 'a mixture' and it is just that – a mixture of tomato, onion and spices with eggs cooked on top. Shakshuka doesn't have to be baked as some recipes call for, it can be covered and cooked on the hob, but we love the lower maintenance baking offers. 

Feel free to tweak this recipe to your tastes and serve with whatever you fancy. Toasted sourdough, warm pita or even a nan bread will all go well, you just want something to dip in that lovely runny yolk.

Our recipe serves two hungry people. Double up and cook in a big lasagne dish to serve four.


  • 4 large eggs
  • One onion, diced
  • 1 red pepper (bell or Romano)
  • 2 cloves of garlic, finely sliced
  • 1 or 2 fresh chillies, finely chopped
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 400g chopped tomatoes
  • 1 tbsp oil
  • 1 tbsp tomato purée
  • 25g fresh coriander, roughly chopped
  • 25g fresh flat-leaf parsley, roughly chopped
  • Salt and pepper, to taste
  • 50g crumbled feta, optional


1. Pre-heat your oven to gas mark 5/190°C/375°F.

2. Fry the onions in an oven proof pan or skillet until soft. If you don't have an oven proof pan, use a normal frying pan and transfer to a baking dish later.

3. Add the pepper and fry for two minutes. Add the garlic and chilli and spices, and sweat for two minutes, but don't let the garlic burn or it will become bitter.

4. Add the chopped tomatoes and tomato purée then simmer for ten minutes until you have a thick tomato sauce. If the sauce has reduced too much, add some water. It doesn't want to be too thin as the egg whites will mix in, but bear in mind it will reduce more in the oven.

5. Stir in the herbs and remove from the heat. If you are baking in another dish, pour the mix in.

6. Use the back of a spoon to make 4 wells for the eggs to cook in. Break the eggs in then cover the pan or dish with a lid or foil then put in the centre of the oven for 10 to 15 mins. Check the eggs regularly – you want the whites to have just set.

7. To serve, sprinkle with feta (if using), more fresh herbs and a good grind of pepper. Eat immediately with warm bread or pita.

Tip: Tweak the spices to suit your tastes. Harissa seasoning or ground coriander both work well. Or add mixed herbs for a taste of the Med.

3. Avocado baked eggs

avocado baked eggs

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This is a handy breakfast for anyone following a high-protein or low carb diet. It is also perfect for making ahead and taking to work, especially if you have some hot sauce or chilli flakes to sprinkle on for serving.

You will need good sized avocados to bake your eggs in. Too small and you end up having to remove too much flesh to fit the egg in – unless you have small eggs too, of course. 


  • 2 large avocados
  • 4 eggs
  • Salt and pepper, to taste
  • Topping choices: feta, chives, cheddar, bacon bits, chilli



2. Carefully halve the avocados and remove the stones. Scoop a little avocado from the centre with a spoon. You're trying to make enough room for the egg. Put the discarded avocado aside for guacamole or garnish.

3. Place the avocado halves on a baking tray. You can make little foil bases for then with a hoop of moulded kitchen foil if they won't stand up by themselves. Then crack an egg into each avocado.

4. Sprinkle with seasoning and any extras you like. If using bacon, cook it first and chop finely.

5. Bake the eggs in the centre of the oven for 15 minutes or until the eggs are set.

6. Serve as part of a full English breakfast or with toasted rye bread for a quick and healthy snack.

4. Alpine eggs

Spinach Alpine eggs

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Can't choose between eggs or fondue? Have it all with these cheesy baked eggs. Traditionally Alpine eggs are made with cheeses typical of Alpine regions such as gruyere or comte, but any hard cheese will do and cheddar is a fine substitute. Our recipe calls for spinach to make it that little bit healthier and it is a worthy midweek dinner as it takes next to no prep and is ready in under 20 minutes. Our recipe serves 4 as a starter or breakfast, or two as a main.


  • 4 eggs
  • 225g grated cheddar
  • 20g butter
  • 200g washed baby leaf spinach
  • Salt and pepper to taste
  • Crusty bread to serve


1. Pre-heat your oven to gas mark 4/180°C/350°F.

2. Chop the spinach. This isn't essential but means it can be spread more evenly through the dish.

3. Butter a shallow, oven proof dish. Sprinkle half of the cheese in the dish and all of the spinach.

4. Season this layer then crack each egg into the dish. Distribute them so that they are well spaced with one in each corner then season the eggs.

5. Sprinkle the rest of the cheese and cut the butter into small cubes then spread these on top of the dish before putting in the oven.

6. Bake in the centre of the oven for about 15 minutes or until the eggs are set, then serve in bowls with crusty bread. You can bake each portion individually if you prefer.

5. Tray baked eggs

tray baked eggs

(Image credit: Tesco)

Jamie Oliver's take on baked eggs certainly didn't disappoint. Combining fresh tomatoes with smokey paprika and a fresh green apple salad, it provides the perfect balance of flavours and, in Jamie's words, is a fab option to 'get everyone to dig in.' You can serve on the table, or dish up for four, served with a good chunk of sourdough toast each.


  • 1kg cherry tomatoes
  • 1 clove of garlic
  • 1tsp smoked paprika
  • 4 large eggs
  • Fresh bread (a couple of slices each)
  • 1 green apple
  • 1 ripe avocado
  • Bunch of fresh mint
  • 1 lime
  • Extra virgin olive oil


1. Preheat the oven to gas 4, 180°C, fan 160°C. Place the cherry tomatoes in a large, high-sided roasting tray. Peel the garlic and finely grate it over the tomatoes. Sprinkle over the paprika, a pinch of sea salt and black pepper and 1 tbsp olive oil. Roast for 30 mins until the tomatoes have broken down and are juicy.

2. Remove the tray from the oven and make four little wells in the tomato mixture. Crack in the eggs, then slice the baton on an angle into four slices and push into the sauce. Return the tray to the oven for seven minutes, or until the eggs are cooked to your liking.

3. Meanwhile, core the apple, de-stone and peel the avocado, then finely chop everything and transfer to a bowl. Pick the mint leaves, slicing any large ones, and add to the bowl, then squeeze over the lime juice. Season to taste and drizzle over a little extra virgin olive oil.

4. Bring the tray to the table, with the salad on the side, and get involved!

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