I love roasted vegetables and I love poached eggs. I never thought about combining the two until recently. This is such a delicious and healthy meal. My husband, who was a bit skeptical, enjoyed them as well! This recipe serves 2-4 depending on the size ramekins you use.
Baked Eggs with Roasted Vegetables
1 pound of tomatoes, cut into chunks
1 red or yellow pepper, cut into 1 inch pieces (or use Brussels sprouts)
1 zucchini, quartered and cut into 1 inch pieces
1 onion, halved and sliced
2 large garlic cloves, minced
2 tsp oil
½ tsp Italian seasoning
½ tsp salt
¼ tsp pepper
4 large eggs
¼ cup grated Parmesan cheese (op)
Preheat the oven to 400 degrees. Spray your baking pan with nonstick spray. Place all vegetables in a large bowl and drizzle with olive oil. Toss to coat. Place the vegetables in your prepared pan. Roast for about thirty minutes or until the vegetables are crisp tender.
Spray 2-4 ramekins with nonstick spray. I used two larger ramekins for the two of us. Divide the vegetables into the ramekins. Make a well in the center of each cup.
Carefully break an egg into each cup. I put two eggs in each cup. Sprinkle with the cheese, which I forgot. Place the cups on a baking sheet and bake until the eggs are set, about 20-25 minutes. Serve hot.
Delicious, filling and healthy!
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