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Fresh eggs baked in delicious Prego Italian Sauce along with a medley of Mediterranean veggies and sprinkled with feta and parsley–a quick weeknight meal the whole family will enjoy!
Guys, how in the world is summer almost over?! We have just a few precious weeks left (yeay for Michigan starting school post-Labor Day!) before Warren goes back to teaching and we’re going to live them up!
But I have to confess that while I mourn summer’s passing, I actually adore this time of year. There’s something about the new pencil smell that triggers a wealth of happy memories for me. As a kid, I loved picking out a brand new Trapper Keeper (remember those?) with a matching pencil case.
While I grew out of Trapper Keepers–which just might be the saddest, most adultish phrase I’ve ever typed–I still love that feeling of possibility that comes around each fall. However, I do not love the rushed weeknight post-school/work frenzy when everyone is hangry and there’s still another hour until dinner is ready [insert overwhelmed, sobbing emoji here].
Which is where breakfast-for-dinner (i.e., my favorite food group) comes in.
While I’ll never say no to Huevos Rancheros (particularly if a pan of Pumpkin Cinnamon Rolls accompanies them), there is something to be said for a one pan meal that is crammed with veggies and–most importantly–is on the table in under 30 minutes.
Enter baked eggs. Have you had these before? Take a good long look, friends, because they are the kitchen’s miraculous gift to busy folks all over the world.
You can use pretty much any tomato-y base to make baked eggs but because I’m all about quick fixes during the week, I got Prego Italian Sauce (this Roasted Garlic & Herb flavor is the absolute bees knees) during my weekly Walmart run because it tastes homemade, has the perfect amount of sweetness to balance out its savory notes, and is gobbled up by Warren and the bambino with equal fervor.
Pretty much a win-win-win in my book!
Baked Eggs appeal to me in an infinite amount of ways, but perhaps the tippy top of the list is its kitchen sink nature. Just like a good frittata, it uses pretty much any assortment of veggies wasting away in your crisper and transforms them into beautifully braised goodness.
I diced up onion, bell pepper, and eggplant because I was trying hard to imagine myself eating these baked eggs on a balcony overlooking Positano (a girl can dream, yes?) and this particular combo reminded me of a singular pasta I had on said balcony many moons ago.
Serve with a few slices of crusty bread and voila, you have dinner (or breakfast or lunch!) perfection!
Since we usually have fruit with dinner, I did another shortcut and served dinner with a cup of V8+Energy (Blueberry Pomegranate flavor because resisting pomegranate anything is not my strong point) and we loved its natural, fruity flavor. The little green tea energy boost wasn’t too shabby either (also, loved that I didn’t crash later, which sometimes happens when I drink soda)!
So while the fall frenzy is very nearly upon us, I’m feeling pretty good about weeknight family dinners. We definitely do our fair share of take out and freezer meals, but there’s something so perfect about tucking into a homecooked meal at the end of a busy school day–especially if said meal comes together quickly and satisfies my whole family!
I can’t wait to make variations of these baked eggs–I feel like a salsa verde version needs to happen next! Just think of a skillet piled with chorizo, tomatillos, cotija cheese, and those fabulous runny eggs!
P.S. If you want to give Prego Italian Sauce, V8+Energy, Campbell’s Chicken Noodle Soup, or Pace Salsa a try, Walmart has some great coupons right now!
- 2 tablespoons extra-virgin olive oil
- 1 small onion, diced
- 1 medium red bell pepper, seeded and diced
- ½ medium eggplant, peeled and diced
- ½ cup chicken stock
- 12 oz. (1/2 jar) Prego Roasted Garlic and Herb Italian Sauce
- 1 cup feta cheese, divided
- 6 large eggs
- salt and pepper to taste
- chopped parsley, for garnish
- Preheat oven to 375 degrees Fahrenheit. Heat oil in a large nonstick (or cast iron) skillet over medium. Add diced veggies and saute for 3-4 minutes. Add chicken stock and bring veggies to a boil. Boil for 10 minutes, until veggies are softened.
- Add Prego Roasted Garlic and Herb Italian Sauce and bring to a boil. Take off heat and stir in ¾ cup feta. Crack eggs into skillet over tomato mixture and sprinkle with salt and pepper. Bake until eggs are set, about 7 minutes. Sprinkle with remaining feta and parsley. Serve immediately with a loaf of bread.
Recipe Adapted from NYT Cooking