YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Veggie and Egg Bake
A vibrant, hearty sheet pan bake featuring roasted bell peppers, zucchini, cherry tomatoes, and red onion tossed with a drizzle of olive oil, then baked with eggs and protein-packed chickpeas for a satisfying meal anytime.
INGREDIENTS
4 large Eggs
1/2 cup cooked Chickpeas
1 medium Red Bell Pepper
1 small Zucchini
1 cup Cherry Tomatoes
1/4 Red Onion
1/2 tablespoon Olive Oil
PREPARATION
Preheat your sheet pan in the oven to 425°F.
Chop the bell pepper, zucchini, cherry tomatoes, and red onion into bite-sized pieces and spread them evenly on the preheated sheet pan.
Drizzle the olive oil over the veggies, tossing gently to coat. Season with salt and pepper or your favorite herbs if desired.
Roast the vegetables in the oven for about 12-15 minutes, until they begin to soften and develop slight caramelization.
Remove the pan from the oven and create small wells in the vegetables for the eggs.
Crack the eggs into the wells and evenly distribute the chickpeas around the pan.
Return the sheet pan to the oven and bake for an additional 8-10 minutes, or until the eggs reach your desired doneness.
Remove from the oven, let cool slightly, and serve immediately.