YOUR SOLIN GENERATED RECIPE
Sheet Pan Eggs with Roasted Asparagus and Cherry Tomatoes
A vibrant, one-pan dish featuring oven-roasted asparagus and juicy cherry tomatoes paired with perfectly baked eggs. This meal offers a delightful mix of textures and flavors where lightly seasoned vegetables and protein-rich eggs meet in a colorful presentation that's as nourishing as it is delicious.
INGREDIENTS
6 large eggs
8 asparagus spears
1 cup cherry tomatoes
1/2 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon black pepper
PREPARATION
Preheat your oven to 425°F.
On a large sheet pan, arrange the asparagus spears and cherry tomatoes. Drizzle with olive oil and sprinkle with salt and black pepper.
Roast the vegetables in the oven for about 8-10 minutes until the asparagus is tender and tomatoes begin to blister.
Remove the sheet pan from the oven and carefully create small wells among the vegetables for the eggs.
Crack the eggs into the wells, keeping them separated for even cooking.
Return the sheet pan to the oven and bake for an additional 6-8 minutes, or until the egg whites are set but the yolks remain slightly runny (adjust time if you prefer firmer yolks).
Remove from the oven and serve immediately, enjoying this wholesome dish at any meal.