Roasted Vegetables with Baked Eggs

This roasted vegetables with eggs baked dish is now one of my favourite breakfast choices and it is super easy to make. 

ROASTED VEGETABLES WITH BAKED EGGS

Ingredients

  • 4 small potatoes
  • 1 bell pepper
  • 1 large zucchini
  • 1 small red onion
  • 5-6 eggs

Intructions

Step One: Cut up one cup of potatoes into small pieces, then cut up half a cup of red bell peppers and half a cup of zucchini and half a red onion, being sure to keep your dice even in size to ensure even cooking. Put veggies into a big stainless steel bowl.

Step Two: Lightly grease a 9x11 baking pan with olive oil. 

Step Three: Toss the cut up veggies in 2 tablespoons of olive oil plus one teaspoon of dry thyme. 

Step Four: Bake in a 350 degree oven for 30 minutes or until the potatoes are almost done. 

Step Five: Take the pan out of the oven and make little holes in the vegetables. Crack an egg in each hole. Grind some fresh pepper over the egges. Return the pan to oven for 5-7 minutes, or until the eggs are done.

Tip: Choose waxy non-starchy potatoes for their lower GI rating. Good choices are thin skinned red potatoes and Yukon Gold potatoes. 


 

Comments

Post a Comment

Popular posts from this blog

Beef Barley Soup

BEEF BARLEY SOUP Ingredients Pre-cooked beef cubes (I package) 1 tablespoon olive oil 1 onion chopped 1 clove garlic minced 2 carrots sliced 1 stock of celery sliced 2 packages of beef or chicken broth 1 can of whole tomatoes, chopped, with juice I small green pepper, diced 3/4 cup pearl barley Seasonings: 1 tablespoon Worcestershire sauce 2 shots of Tabasco sauce Assorted pinches of basit, thyme and oregano 1 packet beef gravy mix 1 bay leaf 1/4 teaspoon each of salt and black pepper  Method Instructions Cook garlic, onions, green pepper and celery over medium heat until for 5 minutes. Chop the cooked beef cubes into smaller pieces.  Add chopped beef cubes, diced carrots, tomatoes with juice, barley, beef broth and seasonings to the pot. Bring to a boil.Reduce heat and simmer covered for 35-45 minutes (soup is ready when the barley is fully cooked).
Read more