Baked Eggs
Ingredients
The base
-
10
ounces
baby potatoes
-
1
small
zucchini
-
1
cup
broccolini
-
½
small
red onion
-
1
whole
bell pepper
-
½
cup
tomatoes
-
4–6
whole
eggs
Seasoning and toppings
-
½
teaspoon
salt
-
to taste
pepper
-
4
ounces
feta
-
small handful
fresh herbs (dill, parsley, basil, chives)
-
½–1
teaspoon
Aleppo chili flakes
Instructions
- Preheat the oven to 400°F.
- Oil the potato slices and place them on a lined sheet pan, then bake for 20 minutes until tender.
- While the potatoes are baking, prepare the vegetable slices by tossing them in olive oil and salt.
- Create spaces in the roasted potatoes for the eggs, placing pepper slices and onion slices in the middle.
- Crack the eggs into the pepper and onion piles, and scatter the remaining vegetables around them.
- Add feta cheese if desired, and season with salt and pepper.
- Return the pan to the oven and bake for an additional 10-13 minutes, depending on how solid you want the yolks.
- Remove from the oven, garnish with fresh herbs and optional chili flakes, and serve immediately.
Nutrition Facts (estimated)
Servings
4
Calories
120
Total fat
4.1g
Total carbohydrates
14g
Total protein
7g
Sodium
199.3mg
Cholesterol
148.8mg
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