YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Vegetables with Baked Eggs
Enjoy a vibrant medley of roasted vegetables crowned with perfectly baked eggs for a meal that's as visually appealing as it is nutritious. The tender roasted red bell pepper, zucchini, and cherry tomatoes serve as the ideal base for protein-packed eggs, creating a dish that is both satisfying and flavorful.
INGREDIENTS
4 Large Eggs
½ cup Chickpeas (drained)
1 medium Red Bell Pepper
1 medium Zucchini
1 cup Cherry Tomatoes
½ tbsp Olive Oil
PREPARATION
Preheat your oven to 425°F (220°C).
Wash and chop the red bell pepper into strips, slice the zucchini into rounds or half-moons, and halve the cherry tomatoes.
On a sheet pan, combine the chopped red bell pepper, zucchini, and cherry tomatoes. Drizzle with ½ tablespoon of olive oil and toss to coat evenly. Season lightly with salt and pepper, if desired.
Roast the vegetables in the preheated oven for about 15-18 minutes, until they are tender and beginning to caramelize at the edges.
Remove the sheet pan from the oven and gently create 4 small wells among the vegetables.
Crack one egg into each well. Return the pan to the oven and bake for an additional 6-8 minutes, or until the egg whites are set to your liking.
Take the pan out of the oven, let it cool for a minute, and serve warm. Enjoy this nutrient-packed dish for breakfast, lunch, or dinner!