YOUR SOLIN GENERATED RECIPE
Crispy Sheet Pan Roasted Veggies with Baked Eggs
Enjoy a hearty, satisfying meal featuring crispy roasted veggies, tender chickpeas, and perfectly baked eggs. The warm medley of zucchini, bell peppers, cherry tomatoes, and red onion, lightly tossed with aromatic seasonings and a hint of olive oil, creates a rustic yet modern dish that's both flavorful and nourishing.
INGREDIENTS
4 large Eggs
1/2 cup Chickpeas (canned, drained)
1 medium Zucchini
1 medium Bell Pepper
1 cup Cherry Tomatoes
1/2 medium Red Onion
2 teaspoons Olive Oil
Salt & Pepper to taste
1 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 425°F and line a sheet pan with parchment paper.
Chop the zucchini, bell pepper, cherry tomatoes, and red onion into bite-sized pieces.
In a large bowl, toss the chopped vegetables and chickpeas with olive oil, garlic powder, salt, and pepper until evenly coated.
Spread the mixture evenly on the sheet pan and roast in the oven for 15-20 minutes, stirring halfway through, until the veggies are tender and slightly crispy.
Remove the pan from the oven and make small wells in the vegetable mixture. Crack a large egg into each well.
Return the pan to the oven and bake for an additional 6-8 minutes, or until the eggs reach your desired doneness.
Remove from the oven and garnish with additional salt and pepper if needed. Serve warm and enjoy!