YOUR SOLIN GENERATED RECIPE
Sheet Pan Eggs with Roasted Vegetables
Enjoy a wholesome sheet pan meal where farm-fresh eggs meet a vibrant medley of roasted vegetables, accented with the rich flavor of black beans and a drizzle of olive oil for a satisfying balance of textures and taste.
INGREDIENTS
4 large Eggs
1/2 cup Black Beans (cooked, low sodium)
2 cups Mixed Vegetables
1 teaspoon Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
On a large sheet pan, toss the mixed vegetables with olive oil, salt, and pepper until evenly coated.
Roast the vegetables in the preheated oven for about 10 minutes to soften and start caramelizing.
Remove the sheet pan and create small wells among the vegetables; gently add the black beans into these spaces.
Crack the eggs into the wells, ensuring even distribution across the pan. Season the eggs lightly with salt and pepper.
Return the pan to the oven and bake for another 8-12 minutes, or until the egg whites are set but the yolks remain runny (or cooked to your preference).
Remove from the oven, allow to cool slightly, and serve warm directly from the pan.