YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Veggie and Egg Hash
A vibrant, hearty hash featuring a medley of roasted vegetables, protein-packed extra firm tofu, and chickpeas crowned with baked eggs. The dish brings together roasted bell peppers, zucchini, and red onion to complement the savory richness of eggs and tofu, creating a comforting meal that’s perfect any time of day.
INGREDIENTS
2 eggs
1/2 cup cubed extra firm tofu
1/2 cup drained canned chickpeas
1 cup diced red bell pepper
1 cup diced zucchini
1/2 cup diced red onion
PREPARATION
Preheat your oven to 425°F.
On a large sheet pan, combine diced red bell pepper, zucchini, and red onion. Drizzle with a small amount of olive oil, salt, and pepper, then toss to evenly coat.
Add the cubed extra firm tofu and drained chickpeas to the vegetables, gently mixing to distribute evenly.
Roast the vegetables, tofu, and chickpeas in the preheated oven for about 20-25 minutes or until tender and lightly caramelized, stirring halfway through.
Remove the sheet pan from the oven and make two small wells in the veggie mixture. Crack one egg into each well.
Return the sheet pan to the oven and bake for an additional 6-8 minutes, or until the egg whites are set to your liking.
Remove from the oven, season with additional salt and pepper if desired, and serve hot.