Anti Inflammatory Garlic-Dill Yogurt Egg Bake with Peppers
Vibrant, deeply savory, and built around ingredients that genuinely pull their weight, this skillet bake is the kind of dinner-for-breakfast (or breakfast-for-dinner) that earns a permanent spot in your rotation. Caramelized red and yellow bell peppers bring natural sweetness and a hit of vitamin C, while turmeric, smoked paprika, and cumin layer in warm, earthy depth — all spices with well-documented anti-inflammatory properties. The cool garlic-dill yogurt base is the real surprise: it spreads across the pan before everything goes in the oven, creating a tangy, creamy cushion that keeps the eggs impossibly tender as they bake. Extra virgin olive oil does double duty here, first for sautéing the peppers and then bloomed with red pepper flakes into a quick chili oil that gets drizzled over the finished dish for a gorgeous, glossy finish. Eight eggs nestled into those wells make this a genuinely satisfying meal for four, with plenty of protein to keep you going. Serve it straight from the skillet with crusty whole-grain bread to scoop up every last bit of that yogurt and pepper mixture — no one at the table will be leaving hungry.
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Learn more →Ingredients
4 servings
- 3 tbsp extra virgin olive oil, divided
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp ground turmeric
- salt and pepper, to taste
- 1 cup plain whole-milk yogurt
- 3 cloves garlic, finely grated
- 2 tbsp fresh dill, roughly chopped, divided
- 8 large eggs
For the chili oil
- ¼ tsp red pepper flakes
- 2 tbsp extra virgin olive oil
For serving
- fresh dill sprigs, for serving (optional)
- crusty whole-grain bread, for serving (optional)
Can be omittedwhole-grain bread
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
Heat 2 tbsp of the olive oil in a 12-inch oven-safe skillet over medium heat until shimmering. Add the red and yellow bell peppers and cook, stirring occasionally, until softened and lightly caramelized at the edges, about 8–10 minutes. Stir in the cumin, smoked paprika, and turmeric and cook until fragrant, about 1 minute. Season with salt and pepper, then transfer the peppers to a plate and set aside. Wipe the skillet clean.
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