Egg traybake

Egg traybake

Traybake, originally a cake baked on a tray, has its origins in British and American culinary traditions. Today, it has been adapted for savoury dishes. This cooking method greatly simplifies preparation: everything is placed on a tray, then baked, reducing cleaning time and allowing you to cook a complete meal in one step. Traybakes are now established as a practical and tasty solution for meals. We love them for their conviviality and aesthetic appeal, ideal for sharing with family or friends.

Ingredients (serves 4)

  • 4 Columbus eggs
  • 1 eggplant
  • 1 zucchini
  • 200g cherry tomatoes
  • 1 red onion
  • 2 cloves of garlic
  • 1 teaspoon of paprika
  • 3 sprigs of fresh basil
  • Olive oil
  • Salt, pepper

Preparation

  • Preheat the oven to 180°C, fan assisted.
  • Cut the eggplant and zucchini into slices or cubes about 5 mm thick. Finely chop the red onion. Cut the cherry tomatoes in half. Peel and chop the garlic.
  • Line a baking tray with baking paper. Spread out the pieces of eggplant, zucchini, red onion, cherry tomatoes and garlic with a generous drizzle of olive oil. Season with salt and pepper and add the paprika. Mix well so that the vegetables are well coated and spread out evenly.
  • Bake for about 30 minutes, until the vegetables are tender and lightly roasted. Turn the vegetables halfway through cooking and monitor closely.
  • Remove the tray from the oven. Make 4 small wells in the vegetables and crack an egg into each well. Return to the oven for 8 to 12 minutes, depending on how you like your eggs cooked (well done whites, runny yolks or firmer).
  • Serve hot, garnished with basil, accompanied by toast if desired.

Columbus tip

Do not overload the tray: spread the vegetables and other ingredients in a single layer, without piling them too high. This allows hot air to circulate freely and promotes even cooking.

Discover our other vegetarian recipes

2025-08-20T08:25:09+02:00
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