Veggie-Loaded Baked Eggs with Ham

A hearty and healthy breakfast of vegetables and eggs with ham. This dish is great for using up leftover vegetables from other dishes. So, after baking vegetables in sour cream, I was left with a piece of eggplant, zucchini and some tomatoes. They urgently needed to be used somewhere before they spoiled. So the next day I prepared this delicious dish from them. If there are a lot of vegetables, then the number of eggs can be increased to 3-4.
cook time: 1h 10 min
Liam Carson
Veggie-Loaded Baked Eggs with Ham

Nutrition Facts (per serving)

139
Calories
12g
Fat
3g
Carbs
5g
Protein

Ingredients (2 portions)

Basic:

Salt to taste
Ground black pepper to taste
Eggs (2-3 pcs.) 2 pc
Zucchini 0.5 pc
Vegetable oil 2 tbsp
Dill (2-3 branches) 10 g
Ham 50 g
Eggplant 0.5 pc
Cherry tomatoes 50 g

Recipe instructions

Step 1

Step 1
Prepare the ingredients.

Step 2

Step 2
Peel the zucchini and cut into small cubes.

Step 3

Step 3
Also cut the eggplant into small cubes

Step 4

Step 4
Cut the ham into small cubes.

Step 5

Step 5
Cut the tomatoes into quarters.

Step 6

Step 6
Wash the dill and chop finely.

Step 7

Step 7
Combine ham, vegetables and herbs in a bowl. Pour in vegetable oil and mix everything well.

Step 8

Step 8
Place the vegetable mixture in a small baking dish and smooth out.

Step 9

Step 9
Place in an oven preheated to 180°C for 20-25 minutes.

Step 10

Step 10
Remove the pan from the oven and crack the eggs on top. If desired, you can lightly salt the eggs. Return the pan to the oven and bake for 10-15 minutes until the eggs are cooked.

Additional rubrics

Related recipes