YOUR SOLIN GENERATED RECIPE
Savory Egg and Roasted Vegetable Breakfast Bowl
A hearty, nutrient-packed bowl featuring perfectly roasted vegetables and protein-rich eggs, complemented by creamy crumbled feta and savory chickpeas. Enjoy the warm, comforting flavors perfect for breakfast, lunch, or dinner.
INGREDIENTS
3 eggs
0.75 cup canned chickpeas (drained and rinsed)
0.5 cup diced red bell pepper
0.5 cup diced zucchini
0.5 cup diced red onion
0.25 cup crumbled feta cheese
1 tsp olive oil
Salt and pepper to taste
PREPARATION
Preheat your oven to 425°F.
In a bowl, combine the diced red bell pepper, zucchini, and red onion. Drizzle with olive oil, and season with salt and pepper.
Spread the vegetables evenly on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.
While the vegetables roast, warm the chickpeas in a small saucepan over medium heat with a pinch of salt, stirring occasionally.
In a non-stick skillet, cook the eggs to your preference (such as sunny-side up or lightly scrambled) ensuring the yolks remain runny for extra creaminess.
Assemble the bowl by layering the roasted vegetables and warmed chickpeas, then top with the cooked eggs and sprinkle the crumbled feta cheese over the top.
Finish with a dash of salt and pepper to taste, and serve immediately.