Anti Inflammatory Balsamic-Rosemary Egg Bake with Broccoli
Roasted broccoli, burst cherry tomatoes, and eight eggs baked right in a skillet — this is the kind of weeknight dinner that looks far more impressive than the effort it takes. The broccoli goes into a hot oven first, giving the florets time to develop those deeply caramelized, slightly crispy edges that make all the difference in flavor and texture. While that's happening, garlic, red pepper flakes, balsamic vinegar, and fresh rosemary come together in a skillet to build a fragrant, savory base that ties the whole dish together. Every single ingredient here pulls its weight from an anti-inflammatory standpoint — extra virgin olive oil, cruciferous broccoli, lycopene-rich tomatoes, and fresh herbs are all heavy hitters in that department. The eggs nestle into wells in the vegetable mixture and finish in the oven, soaking up all that balsamic-rosemary goodness as the whites set and the yolks reach exactly the doneness you want. A drizzle of balsamic glaze and a handful of fresh parsley at the end add brightness without complicating anything. This one serves four straight from the skillet, which means cleanup is minimal and the presentation is genuinely beautiful.
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Learn more →Ingredients
4 servings
For the vegetables
- 4 cups broccoli florets (about 1 medium head), cut into bite-sized pieces
- 1 cup cherry tomatoes, halved
- 3 tbsp extra virgin olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
For the bake
- 4 cloves garlic, thinly sliced
- 1 tbsp balsamic vinegar
- 1 tbsp fresh rosemary, finely chopped
- ½ tsp red pepper flakes
- 8 large eggs
- ¼ tsp salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
- 1–2 tsp balsamic glaze, for drizzling (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). On a large baking sheet, toss the broccoli florets and cherry tomatoes with 2 tbsp of the olive oil, 1/2 tsp salt, and the black pepper until evenly coated. Spread in a single layer and roast for 18–20 minutes, until the broccoli edges are deeply browned and the tomatoes have softened and begun to collapse.
- 2
While the vegetables roast, heat the remaining 1 tbsp olive oil in a 12-inch oven-safe skillet over medium heat until shimmering. Add the garlic and red pepper flakes and cook, stirring frequently, until the garlic is golden at the edges and fragrant, about 2 minutes — watch closely, as the garlic can brown quickly. Add the balsamic vinegar and rosemary, stir to combine, and cook for 30 seconds until the vinegar reduces slightly and coats the garlic.
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