Lunch & Dinner

Egg yourself on! Crack open the delicious potential of eggs for dinner.

Egg yourself on!

Photography, Maya Visnyei | Food Styling, David Grenier | Prop Styling, Catherine Doherty

Lunch & Dinner

Egg yourself on! Crack open the delicious potential of eggs for dinner.


Just when we think we’ve tasted all the delectable ways to enjoy eggs, along comes a twist on a classic recipe that we just have to try.

Sure, we’re all familiar with the yumminess of scrambled eggs on toast or the perfect fluffy omelet for breakfast, but sometimes we forget that eggs can be on the menu for every meal of the day. And we’re not just talking breakfast for dinner, either.

This Baked Chilaquiles Verde with Eggs, for example, is perfect for a no-fuss, no-sweat supper that’s nutritious, filling, affordable and uses what’s already on hand in the pantry. A fun take on traditional chilaquiles made from leftover tortillas simmered in tomato salsa and served with fried eggs, our version bakes the eggs right in and uses tomatillo salsa. This recipe can go from feeding just two to effortlessly entertaining a crowd. Try topping this easy egg-forward beauty with shredded chicken, avocado and crema for even more goodness.

Have fun with classic dinner options like pizzas, burgers, pastas, and soups by popping an egg on top for a healthful boost. Eggs are so versatile, they can be incorporated into a wholesome fare that ranges from sauces and soufflés to salads, sandwiches, and stir-frys. They make for a great team player, mixing nicely with most other flavours. Be bold and get creative in the kitchen—experiment with a variety of spices, veggies, and meats to make any egg dish your own!

Part of the beauty of eggs is that they’re not only simple and quick to prepare, but they’re also an integral part of a well-balanced diet. Eggs are an excellent source of protein, boasting all nine essential amino acids; eggs contain lots of healthy fats and are high in nutrients like folate, choline, vitamins A, B12, and E, and are a source of vitamin D. Plus— contrary to popular belief— recent research confirms that consuming eggs does not increase blood cholesterol levels. Those facts mean that, as we age, eggs anytime just make more and more sense!

The bottom line is that eggs deserve to be part of your everyday meal planning, not only for their nutritional benefits, their ease, and speediness of preparation, but, frankly, because eggs just make any recipe taste better. So whether you enjoy your eggs as part of a quick breakfast, balanced lunch, afternoon snack or nourishing dinner, it’s time to get cracking— morning, noon, and night!





  • 1 tbsp olive oil
  • 2 small zucchinis, thinly sliced
  • 1/4 tsp salt (optional)
  • 4 green onions, sliced
  • 1 (430 ml ) jar tomatillo salsa or salsa verde, divided
  • 250 g (about 8 cups) unsalted corn tortilla chips, (about 8 cups)
  • 6 eggs
  • 2 tbsp crumbled feta cheese
  • 1/4 tsp pepper
  • chopped fresh cilantro (optional)
  • avocado slices (optional)
  • sour cream or plain yogurt (optional)



Preheat oven to 400°F.

In large ovenproof skillet, heat oil over medium-high heat; cook zucchini and salt (if using) until slightly softened, 3 to 4 minutes. Stir in green onions; cook for 1 minute. Reduce heat to low; stir in 1 1/2 cups of the salsa. Remove skillet from heat; fold in tortilla chips until evenly coated.

Transfer to oven; bake until tortilla chips in centre of skillet are softened and chips around edge are crisp, about 10 minutes. Using a spoon, make 6 wells in the salsa mixture; crack 1 egg into each well. Continue to bake until whites are set but yolks are still runny, 8 to 10 minutes. Remove from oven. Sprinkle with feta and pepper; spoon remaining salsa over top. Serve immediately with cilantro, avocado and sour cream (if using).

PER SERVING about 356 cal, 11 g pro, 19 g total fat (4 g sat. fat), 35 g carb (3 g dietary fibre, 7 g sugar), 196 mg chol, 914 mg sodium, RDI: 15% iron.


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Lunch & Dinner

Egg yourself on! Crack open the delicious potential of eggs for dinner.