Baked Eggs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Vegetables

Enjoy a heartwarming plate of baked eggs nestled among a colorful medley of roasted vegetables and chickpeas. This dish boasts a delicate balance of textures and flavors—from sweet bell peppers and tender zucchini to juicy cherry tomatoes and a hint of caramelized onion—finished with the extra richness of lightly tossed spinach and a drizzle of olive oil. Perfect for breakfast, lunch, or dinner, this wholesome meal is as visually appealing as it is nourishing.

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NUTRITION

550kcal
Protein
35.3g
Fat
27.6g
Carbs
42.9g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/2 cup Cooked Chickpeas

1 medium Red Bell Pepper

1 small Zucchini

1/2 cup Cherry Tomatoes

1 cup Fresh Spinach

1/4 medium Red Onion

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Chop the red bell pepper, zucchini, cherry tomatoes, red onion, and spinach into bite-sized pieces.

  • 3

    On a baking sheet, toss the chopped vegetables and chickpeas with olive oil, salt, and pepper to taste.

  • 4

    Roast the vegetables and chickpeas in the oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 5

    Remove the baking sheet from the oven and make small wells among the vegetables.

  • 6

    Crack the eggs into the wells, ensuring the yolks remain intact.

  • 7

    Return the baking sheet to the oven and bake for an additional 8-10 minutes until the egg whites are set but yolks are still soft (or longer if you prefer firmer yolks).

  • 8

    Remove from the oven, garnish with extra freshly cracked pepper or herbs if desired, and serve immediately.

Baked Eggs with Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Baked Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Vegetables

Enjoy a heartwarming plate of baked eggs nestled among a colorful medley of roasted vegetables and chickpeas. This dish boasts a delicate balance of textures and flavors—from sweet bell peppers and tender zucchini to juicy cherry tomatoes and a hint of caramelized onion—finished with the extra richness of lightly tossed spinach and a drizzle of olive oil. Perfect for breakfast, lunch, or dinner, this wholesome meal is as visually appealing as it is nourishing.

NUTRITION

550kcal
Protein
35.3g
Fat
27.6g
Carbs
42.9g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/2 cup Cooked Chickpeas

1 medium Red Bell Pepper

1 small Zucchini

1/2 cup Cherry Tomatoes

1 cup Fresh Spinach

1/4 medium Red Onion

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Chop the red bell pepper, zucchini, cherry tomatoes, red onion, and spinach into bite-sized pieces.

  • 3

    On a baking sheet, toss the chopped vegetables and chickpeas with olive oil, salt, and pepper to taste.

  • 4

    Roast the vegetables and chickpeas in the oven for about 15-20 minutes until they are tender and slightly caramelized.

  • 5

    Remove the baking sheet from the oven and make small wells among the vegetables.

  • 6

    Crack the eggs into the wells, ensuring the yolks remain intact.

  • 7

    Return the baking sheet to the oven and bake for an additional 8-10 minutes until the egg whites are set but yolks are still soft (or longer if you prefer firmer yolks).

  • 8

    Remove from the oven, garnish with extra freshly cracked pepper or herbs if desired, and serve immediately.