Hearty Baked Eggs with Roasted Vegetables

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

Hearty Baked Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Baked Eggs with Roasted Vegetables

Enjoy a satisfying dish featuring baked eggs nestled among a medley of vibrant roasted vegetables and protein-packed chickpeas. This dish delivers hearty nutrition with a balance of textures and flavors, perfect for any time of day.

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NUTRITION

526kcal
Protein
33.9g
Fat
27.3g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/2 cup Chickpeas (canned, drained)

1/2 medium Red Bell Pepper, sliced

1/2 medium Zucchini, sliced

1/2 cup Cherry Tomatoes, halved

1/4 medium Red Onion, sliced

1 tsp Olive Oil

Salt to taste

Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, combine the sliced red bell pepper, zucchini, cherry tomatoes, and red onion. Drizzle with olive oil and sprinkle with salt and black pepper. Toss well to coat the vegetables.

  • 3

    Roast the vegetables in the oven for 15 minutes until they start to soften and develop a slight char.

  • 4

    Remove the baking sheet from the oven and evenly scatter the chickpeas over the vegetables.

  • 5

    Carefully crack the eggs over the roasted vegetables and chickpeas, spacing them evenly. Season the eggs lightly with salt and pepper.

  • 6

    Return the baking sheet to the oven and bake for an additional 10-12 minutes, or until the egg whites are set but the yolks remain slightly runny, or longer if you prefer firmer yolks.

  • 7

    Remove from the oven and gently serve, ensuring each portion gets a balanced mix of roasted vegetables, chickpeas, and egg.

Hearty Baked Eggs with Roasted Vegetables

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

Hearty Baked Eggs with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Hearty Baked Eggs with Roasted Vegetables

Enjoy a satisfying dish featuring baked eggs nestled among a medley of vibrant roasted vegetables and protein-packed chickpeas. This dish delivers hearty nutrition with a balance of textures and flavors, perfect for any time of day.

NUTRITION

526kcal
Protein
33.9g
Fat
27.3g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/2 cup Chickpeas (canned, drained)

1/2 medium Red Bell Pepper, sliced

1/2 medium Zucchini, sliced

1/2 cup Cherry Tomatoes, halved

1/4 medium Red Onion, sliced

1 tsp Olive Oil

Salt to taste

Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a baking sheet, combine the sliced red bell pepper, zucchini, cherry tomatoes, and red onion. Drizzle with olive oil and sprinkle with salt and black pepper. Toss well to coat the vegetables.

  • 3

    Roast the vegetables in the oven for 15 minutes until they start to soften and develop a slight char.

  • 4

    Remove the baking sheet from the oven and evenly scatter the chickpeas over the vegetables.

  • 5

    Carefully crack the eggs over the roasted vegetables and chickpeas, spacing them evenly. Season the eggs lightly with salt and pepper.

  • 6

    Return the baking sheet to the oven and bake for an additional 10-12 minutes, or until the egg whites are set but the yolks remain slightly runny, or longer if you prefer firmer yolks.

  • 7

    Remove from the oven and gently serve, ensuring each portion gets a balanced mix of roasted vegetables, chickpeas, and egg.