Baked Veggies and Eggs for a Hungry Writer

I haven’t shared my quick-prep recipes for a while, and I kept meaning to share this. 


My baked veggies and eggs are super easy to prepare then just go in the oven. It’s also a yummy way to get your veggies and protein. I love this with chips or potato wedges for a full meal.


  • Courgette (Zuchini)
  • Tomatoes (I recommend cherry tomatoes)
  • Eggs
  • Salt and pepper


Preset your oven to 180 celsius or 350 fahrenheit.

Brush a fine latyer of oil in a small baking dish. I like to use earthen wear as opposed to metallic baking trays. 

Slice the courgettes and layer them around the edge.

Carefully break the eggs into the space in the middle.

Place the tomatoes on top,

Season with salt and pepper.

Cover with tin foil or a pan lid if you’re using a round baking dish. Don’t use ones with the plastic handles. 

Bake for 25-30 minutes.

Alternatives and Additions

Swap the courgette for aubergine (eggplant).

Add some chopped bacon as long as they’re not too thick. 

Bake some potato wedges at the same time. Cut the potatoes to shape, drizzle them with a light layer of oil and put in the microwave for 3 minutes before putting them in the oven.


2 thoughts on “Baked Veggies and Eggs for a Hungry Writer

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