Baked Eggs and Potatoes with Greek Yogurt sauce

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In our house, we love potatoes. I make sure to always keep our pantry stocked with potatoes because they last for such a long time when you put them in a cool, dark, and dry place. And you can pretty much make anything out of potatoes; I once heard that there are hundreds of ways to eat potatoes, and I believe it 😂! You can create so many different recipes with potatoes.
I also love making this recipe so much because it is cheap to make; the costs are around $5, $0.84 per serving for six people. You really cannot beat that price.
This dish is perfect for a large crowd. So if you have a big family gathering or have a big family, this is the perfect dish to make. This egg and potato recipe is ideal for dinner, breakfast, or brunch while being so easy on your wallet. And you can make it in under one hour.

sliced baked eggs and potatoes with sliced apples and rasberry

What ingredients do you use in the baked eggs and potatoes recipe?

 You can pretty much use any of your favorite herbs such as green onions, spinach, kale, or basil in this baked eggs and potato recipe. They each make this dish tastes so good. The best thing about this recipe is that you can easily customize it any way you want; it’s very easy. 

Here are the ingredients that I use in this recipe:

  • Plain Greek yogurt: You can use full- fat or nonfat Greek yogurt. Although the full- fat is better for this recipe because of its rich flavor, but you can use the nonfat too if you want. It is only up to you. Make sure it’s plain greek yogurt, so it doesn’t have sugar in it. The greek yogurt makes the potatoes moist and tender and gives you that creamy and rich sauce. 
  • Heavy cream: It is optional to use the heavy cream in this recipe because the Greek yogurt can replace the functionality of the heavy cream, and if you are concern about your diet, you have the option not to use the heavy cream. But these two mixed together bring the taste to a whole new level; they become a lot more creamier and tastes so much better. 
  • Garlic cloves: Minced and used to give the dish more flavor. 
  • Red onion: Thinly chopped to provide the dish with more flavor and aroma.
  • Herbs:  I am using green onions in this recipe, but you can use either chives, spinach, kale, or basil. 
  • Lemon juice: for maintaining color, and it gives the dish a little bit of acidity.
  • Extra virgin olive oil: For frying and more flavor.
  • Bell peppers: Thinly chopped. 
  • Large eggs: Because it won’t be called baked egg and potatoes without the eggs 😉
  • Potatoes: Russet potatoes are the best ones to use because they are light and fluffy when cooked but feel free to use any of the potatoes you have in hand. The potatoes need to be sliced thin and cubed.
  • Salat: Salt does not dissolve very fast in eggs, so be careful when seasoning them. I like to put just a little bit of salt in the eggs then add more salt in the other ingredients to combine well.
  • Black pepper to taste

How to make the baked eggs and potatoes with Greek yogurt sauce:

  1. Preheat your oven to 350°F (177°C)
  2. Prepare the egg and yogurt mixture first. Measure and prepare the sauce’s ingredients according to the amount needed for the recipe. Then add yogurt, heavy cream, green onion, salt, lemon juice, black pepper in a smaller bowl. Gently whisk, then set aside.
  3. In a big bowl, lightly whisk the eggs. Add yogurt sauce that was previously set aside, then slightly combine the mixtures. Do not over mix.
Eggs and Greek yogurt sauce mixture

  4. Prepare the vegetables. I like to do the potatoes last because their color can turn brown when they’re sitting out for a long time.  

chopped onions, red bell peppers, garlic, and green onions on a white plate
chopped potatoes on a wooden cutting board

5- In a 10-inch cast-iron or oven-safe nonstick pan, heat olive oil over medium-high heat. Add onions and garlic, saute for about 1 minute. Then add potatoes, stir and cook for about 5 minutes. Add bell peppers. Lastly, season with the remaining salt and pepper or season to taste. Cook until potatoes are golden and vegetables have softened but not all the way cooked through.
6- Pour egg mixture right on top of the potato and vegetable mixture. Do not mix; shake the pan or stir very lightly.
7- Transfer pan directly to the oven and bake for about 25 minutes. You will know the dish is done when the eggs have puffed, and the top is a little brown.
8- Let stand for about 5 minutes and serve. Best served warm.

Easy Baked Eggs and Potatoes With Greek Yogurt Sauce

These easy baked eggs and potatoes are perfect for dinner, breakfast, and brunch and easy on your wallet. It’s delicious and can feed a big family 😋😋

  • 1 Cup Plain Greek Yogurt
  • 1/2 Cup Heavy whipping Cream (Optional)
  • 2-3 Garlic Cloves (Minced)
  • 1/4 Cup Chives or Green onion (You can use any of your favorite herbs)
  • 1/3 Cup Onion (Thinly chopped)
  • 1 Tbsp Fresh lemon juice
  • 2 Tbsp Olive oil
  • 1 Cup Red or Green bell pepper (Thinly chopped)
  • 1- 1/4 tsp Salt to taste
  • Black pepper to taste
  • 8 Large eggs
  • 3-4 Cups Potatoes (Cut into 1/2 inch cubes)
  1. Preheat oven to 350 °F (177° C).

  2. Prepare the egg and yogurt mixture first. Measure and prepare the sauce's ingredients according to the amount needed for the recipe. Then add yogurt, heavy cream, green onion, 1 tsp salt, lemon juice, black pepper in a smaller bowl. Gently whisk, then set aside.

  3. In a big bowl, lightly whisk the eggs. Add yogurt sauce that was previously set aside, then slightly combine the mixtures. Do not over mix.

  4. Prepare the vegetables. I like to do the potatoes last because their color can turn brown when they're sitting out for a long time.  

  5. In a 10 inch cast-iron or oven-safe nonstick pan, heat olive oil over medium-high heat. Add onions and garlic, saute for about 1 minute. Then add potatoes, stir and cook for about 5 minutes. Add bell peppers. Lastly, season with the remaining salt and pepper or season to taste. Cook until potatoes are golden and vegetables have softened but not all the way cooked through.

  6. Transfer pan directly to the oven and bake for about 25 minutes. You will know the dish is done when the eggs have puffed, and the top is a little brown.

  7. Let stand for about 5 minutes and serve. Best served warm.

Use the salt according to your taste. You can use as little or more. 

You can add some other herbs into this recipe, like spinach, kale, or whatever you like.

Enjoy!

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Eva Dransfield

5 stars
Looks so fast and easy to make!

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