Easy Egg Recipes for Dinner

Ah, the extraordinary egg. A perennial brunch favorite, eggs have also become a mainstay on the dinner table. Here, we pulled together a collection of elegant, supper-worthy egg dishes that deserve a spot in your weeknight repertoire.

First up, Eggs Barbacoa. Because you have to cook the beef a day in advance, you’ll get a head start on this hearty meal. You’ll have to use more beef than necessary–use it for another meal to avoid wasting ingredients.

We're not entirely certain about the history of this classic recipe's name, but perhaps it has something to do with the spicy kick of the sauce. Our version is a shakshuka-like dish in which fiery harissa paste and heady spices slowly infused a rich tomato sauce where eggs gently poach. Look for jars of harissa with the Middle Eastern foods in your supermarket; you can substitute a half to full teaspoon of crushed red pepper in a pinch. The cook time for the eggs depends on the specific heat of your slow cooker. We offer a range of 15 to 20 minutes, so start checking at 15 minutes (or a couple minutes earlier) to ensure the eggs get done to your liking. Serve with warm whole-wheat pita.

Here, the yolk of the fried egg serves as a dressing (without you having to do anything extra) to coat nutrient-dense quinoa. Pancetta adds a snap of savory satisfaction to earthy kale, while all-season cherry tomatoes, meaning you can make it whenever, lend a fresh pop of bright flavor. Sub steel-cut oats, bulgur, or leftover brown rice for quinoa. The hot sauce gives this simple dish a kick in the pants.

Asparagus and fried eggs are a classic springtime combo for good reason—they're delicious together. Medium-thick asparagus spears will char nicely outside while staying crisp-tender within.

Slightly thicker (1 1/2-oz.) bread slices build a sturdy sandwich base. Slice your own, or ask to have it sliced on the thick side. Meaty, briny kalamata olives and a splash of vinegar punch up a quick red pepper sauce for these vegetarian sandwiches. Serve with our Cheddar and Chive "Squachos," easy, cheesy nacho-style broiled squash slices, to complete the meal.

Timing on this recipe is important, so have your bacon cooked and eggs ready when the pasta is done. Do not let the pasta drain completely; for the creamiest sauce, you want a little of the water still clinging to the noodles when you add them to the eggs.

A veggie-stuffed omelet makes for one easy, satisfying dinner when paired with a simple side salad. While the cooked spinach mixture sits, it may give off some more liquid; strain this off to keep the omelet from becoming watery.

We really liked this dish with the fruity heat of Turkish Aleppo pepper, but you can substitute crushed red pepper.

This pesto works with any hearty greens; try turnip greens, kale, or chard. Any extra pesto will keep refrigerated for 4 days and frozen for up to a month.

There's a great interplay of flavors here, with the tingly heat of cherry pepper and the sweetness of bell pepper and onion. For an even spicier dish, substitute 2 tablespoons pickled jalapeño slices for the cherry pepper.

To prevent avocado from browning in leftover egg salad, place any remaining salad in a bowl and cover surface with plastic wrap. Then cover the entire bowl tightly with plastic wrap.

In just 20 minutes, this meaty dish pops with flavor.

Cooking the eggs in a separate pan, rather than on the flatbreads, gets these pizzas on the table in record time.

This hearty vegetable soup will warm you up from the inside out. Save time by prepping the eggs a day ahead: poach for 2 minutes instead of 3, strain, and refrigerate in cold water. Simmer gently for 1 minute just before serving.

Here, a beautiful poached egg tops a bowl of hearty, fibrous vegetables to create a balanced vegetarian meal in a flash.

Quick, healthy, and delightful, flavorful lentils mix well with poached eggs for a quick and easy meatless meal option.

Arranging the dough on a hot pizza stone or skillet will get the crust nice and crisp. Keep an eye on the pizza after you add the eggs so they don’t overcook.

If you can find them, use farm-fresh eggs to make this quick one-skillet ­supper really shine.

This make-ahead dish is like enjoying an omelet stuffed with spinach, Swiss cheese, and mushrooms, with hearty sides of bacon and hash browns, all in one package.

This upscale twist on the traditional breakfast sandwich features sweet, tender caramelized onion and peppery arugula. A fresh fruit salad would be a good accompaniment.

Cheesy quiche partners beautifully with a bright, citrusy salad. Whisk together 2 tablespoons canola oil, 1 tablespoon white wine vinegar, 1 teaspoon honey, and 1/4 teaspoon kosher salt in a large bowl. Add 3 cups baby kale, 3/4 cup grapefruit sections, and 1/4 cup sliced red onion; toss to coat.

To trim Swiss chard for this main dish, pull or cut the stems out of the leaves. Learn how to prepare Swiss chard in 4 simple steps. 

Decrease the heat by removing some or all of the jalapeño's seeds. You can make the sauce up to three days ahead; prepare through step 1, cool, cover, and refrigerate. Bring back to a gentle simmer before proceeding.

You can also try using fresh dough. Look to your local pizzeria for homemade dough, as many will sell theirs for only a few dollars.

Baked frittatas are like overstuffed omelets that you don't have to worry about flipping. To save time, you can microwave the broccoli florets in a covered microwave-safe bowl at HIGH for 2 minutes or until crisp-tender.

Fresh thyme is a welcome addition to this frothy, egg- and wine-based sauce called sabayon. Substitute curly kale for lacinato kale, if desired.

Do you sometimes forget to chip-clip your bag of tortilla chips after snacking? Yes? Then you'll love our chilaquiles! Chilaquiles is a delicious Mexican dish that usually includes tortillas. We use stale tortilla chips instead—that way, you can say you left that bag open on purpose. A tip: If you're making this for dinner, use shredded chicken instead of eggs. Save a little extra tomato for more color in the garnish.

Crispy proscuitto, caramelized onions, and shredded Gruyère meld together beautifully in this decadent dish.