An Easy Egg Recipe for Dinner
This is my favorite easy egg recipe; it’s so simple–just four ingredients!–that it’s a mainstay on my dinner rotation.
We are crazy for eggs at my house and always have been. Whether it’s two eggs scrambled for breakfast, a hard-boiled egg in a lunch-box, or a half-dozen baked into a frittata for dinner, eggs are an incredibly versatile and delicious food–even for babies.
When my baby was born, I was told to hold off on offering eggs until 12 months in an effort to avoid allergies. Today, the advice has changed, and babies can begin eating eggs as soon as they start solids. And, why not? Eggs are unbeatable in terms of nutrition. Just one egg has six grams of protein and vital minerals like choline, essential for eye development. And don’t skip the yolk! Both the whites and the yolks boast stellar nutrition. Most of the protein is found in the white, and the yolk houses healthy fats.
And, compared to other sources of protein eggs are inexpensive, even if you buy cage-free, organic, or pasture-raised eggs like we do. (What the heck do all those terms actually mean? Here is a handy primer.)
One of our favorite dinners is this 15-minute, totally untraditional version of Eggs in Purgatory from Real Baby Food. (Full disclosure: we call it “Eggs in Hell” in my house.) This supper is often my last-resort, I-have-nothing-to-cook dinner. Served with crusty bread and a green salad, it’s a thoroughly satisfying meal.
Offer to toddlers as is; for babies cook the yolk all the way through and give them toast sticks for dipping into the tomato sauce.
EGGS IN PURGATORY
- In a 10-inch skillet, bring 2 cups homemade or store-bought marinara sauce to a simmer. Crack six eggs onto the sauce. Cover and cook on medium-low until the whites have firmed up, 8 to 10 minutes.
- Transfer the eggs and sauce to serving dishes. Drizzle with olive oil and sprinkle with grated Parmesan cheese.
Makes 4 servings – 2 eggs each for grown-ups, and 1 egg each for kids
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Photo by Lauren Volo.
