13 delicious recipes to eat eggs for dinner

When looking for a meatless dinner idea that is still high in protein, eggs are underrated. Sure, having breakfast for dinner is always...


When looking for a meatless dinner idea that is still high in protein, eggs are underrated. Sure, having breakfast for dinner is always a solid option, but eggs are good for more than being a side dish for pancakes and hash browns. Below are recipes for pasta, curry, sandwiches and drafts that are decidedly appropriate for dinner. If you are looking for other vegetarian dinner ideas, sign up for The Veggie, the new weekly newsletter from New York Times Cooking.

The filling of this popular Korean street sandwich is made with cabbage, carrots and green onions, lightly bound with an egg and fried in butter. It is served on slices of toasted milk bread sprinkled with sugar for a sweet and savory experience. The Darun Kwak recipe also calls for ham, which you can of course forgo for a vegetarian dinner.

This recipe doubles as a main course for dinner and a great centerpiece. Alexa Weibel’s pie, adapted from “The Modern Cook’s Year” by Anna Jones, has a buttery crust, runny yolks, and as many seasonal veggies as you can reasonably fit.

Recipe: Zucchini and Egg Tart with Fresh Herbs

This Tejal Rao recipe is as heartwarming as it gets – halved eggs, hard-boiled as you like them, come out with a sauce of tomatoes, caramelized onions and hot spices. Just add a handful of cilantro and a pot of rice to finish the meal.

Recipe: egg curry

Eggs and potatoes go together like, well, eggs and potatoes. And there is no shortage of variations on this dish with Spanish roots. Ali Slagle’s vegetarian take uses smoked paprika to mimic the flavor of chorizo, which is often served with it. If you need more conviction, the recipe’s five-star average rating doesn’t lie.

The French love this dish so much, there is a company in place to protect it. (Truly.) It’s as easy as boiling eggs and garnishing them with mustard-flavored mayonnaise. You are free to add anchovies, herbs or capers to garnish. And you can serve it, as Dorie Greenspan recommends, with a simple salad and lots of crusty bread – a baguette, please!

Recipe: egg mayo

This Mark Bittman Weekly Issue is one of our most popular recipes, possibly because of its incredibly short ingredient list and 20 minute cooking time. After trying it, don’t be surprised to find that it becomes your go-to dish, as it did for Kat, who wrote in the comments section: “Since I discovered this recipe two weeks ago , I’ve done it probably 8-10 times. It is so good.”

Recipe: Spaghetti with Fried Eggs

Again, eggs and potatoes are soul mates. In this Hetty McKinnon hash recipe, kimchi arrives to spice things up. A drizzle of Kewpie mayonnaise and a pinch of furikake and scallions seal the deal on this hot (and filling) 30-minute meal.

Recipe: Kimchi and Minced Potatoes with Eggs

I bet you didn’t expect an egg salad sandwich to become an Instagram darling. Tejal Rao adapted this recipe from Konbi, the little Los Angeles cafe that managed to turn a delicious mess of eggs and mayonnaise on milk bread into a viral sensation.

Recipe: Konbi Egg Salad Sandwich

Here’s another idea so simple it might work from Mark Bittman: Any veg you might have can be hung in a few beaten eggs and simply seasoned with salt, pepper, and a little cheese. Bake for about 10 minutes, tear off a loaf of bread and pat yourself on the back.

Recipe: Frittata more vegetables than eggs

All greet Melissa Clark, a woman with a masterful understanding of eggs for dinner. This deeply flavorful pan-fried dish uses tons of fresh greens, frozen peas, and, if you’re lucky, and it’s spring, ramps – although scallions work just as well. The pancetta is optional, but if you fancy a bit of meat as a condiment, it adds depth.

Recipe: Pan-fried green vegetables with eggs coulis, peas and pancetta

Scrambled eggs are an obvious choice for a quick and adaptable dinner. Sarah Copeland loves hers Turkish style, loaded with peppers and feta, and served with lots of olives and pita bread.

This recipe has it all: creamy and tangy yogurt, a bunch of greens, spicy chili oil and a crunchy and flavorful seed mix. Oh, and perfectly fried eggs. Krysten Chambrot adapted this dish from Brooklyn’s great MeMe’s Diner. Doing it is almost as good as securing a time machine and going back there to eat in person.

Recipe: Chili-Oil Fried Eggs With Greens And Yogurt

The orange and orange edges of these fried eggs make them visually stunning, but a tangy tamarind vinaigrette and lots of fresh chili peppers also make them outstanding to eat. One commentator on this recipe by Yotam Ottolenghi describes them as “perfect… even magical”.

Recipe: turmeric fried eggs with tamarind and marinated shallots

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