Sheet Pan Baked Eggs with Crispy Roasted Vegetables

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

Sheet Pan Baked Eggs with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Baked Eggs with Crispy Roasted Vegetables

Enjoy a vibrant, one-pan meal featuring baked eggs nestled among crispy roasted vegetables and hearty chickpeas. This dish combines the rich, savory flavor of eggs with the sweetness of bell peppers, the delicate texture of zucchini, and bursts of cherry tomatoes, all lightly roasted with herbs. A drizzle of olive oil brings everything together in a nutritious, satisfying plate perfect for any meal of the day.

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NUTRITION

352kcal
Protein
16.2g
Fat
16.4g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

½ cup Chickpeas (canned, drained)

1 medium Red Bell Pepper

1 cup sliced Zucchini

½ cup Cherry Tomatoes

2 teaspoons Olive Oil

Salt to taste

Ground Black Pepper to taste

Mixed Dried Herbs to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    In a large bowl, mix chickpeas, chopped red bell pepper, sliced zucchini, and halved cherry tomatoes. Drizzle with olive oil and toss with salt, pepper, and mixed dried herbs.

  • 3

    Spread the vegetable mixture evenly on the sheet pan. Create small indentations in the veggies using the back of a spoon.

  • 4

    Crack one egg into each indentation carefully to keep the yolks intact. If necessary, tap the eggs into a small bowl first before adding them to the pan.

  • 5

    Place the sheet pan in the oven and bake for 12-15 minutes, or until the eggs reach your desired doneness and the vegetables are tender and slightly crispy.

  • 6

    Remove from the oven and serve immediately, enjoying the blend of soft eggs with crispy roasted vegetables.

Sheet Pan Baked Eggs with Crispy Roasted Vegetables

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

Sheet Pan Baked Eggs with Crispy Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Sheet Pan Baked Eggs with Crispy Roasted Vegetables

Enjoy a vibrant, one-pan meal featuring baked eggs nestled among crispy roasted vegetables and hearty chickpeas. This dish combines the rich, savory flavor of eggs with the sweetness of bell peppers, the delicate texture of zucchini, and bursts of cherry tomatoes, all lightly roasted with herbs. A drizzle of olive oil brings everything together in a nutritious, satisfying plate perfect for any meal of the day.

NUTRITION

352kcal
Protein
16.2g
Fat
16.4g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

½ cup Chickpeas (canned, drained)

1 medium Red Bell Pepper

1 cup sliced Zucchini

½ cup Cherry Tomatoes

2 teaspoons Olive Oil

Salt to taste

Ground Black Pepper to taste

Mixed Dried Herbs to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

  • 2

    In a large bowl, mix chickpeas, chopped red bell pepper, sliced zucchini, and halved cherry tomatoes. Drizzle with olive oil and toss with salt, pepper, and mixed dried herbs.

  • 3

    Spread the vegetable mixture evenly on the sheet pan. Create small indentations in the veggies using the back of a spoon.

  • 4

    Crack one egg into each indentation carefully to keep the yolks intact. If necessary, tap the eggs into a small bowl first before adding them to the pan.

  • 5

    Place the sheet pan in the oven and bake for 12-15 minutes, or until the eggs reach your desired doneness and the vegetables are tender and slightly crispy.

  • 6

    Remove from the oven and serve immediately, enjoying the blend of soft eggs with crispy roasted vegetables.