Sheet Pan Roasted Veggie and Egg Hash

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

Sheet Pan Roasted Veggie and Egg Hash

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Veggie and Egg Hash

Enjoy a vibrant mix of roasted veggies combined with eggs and chickpeas, all cooked on a single sheet pan for a fuss-free, nutritious meal. This hash delivers a delightful balance of textures and rich flavors from the roasted bell pepper, zucchini, and red onion, enhanced with warm spices and a drizzle of olive oil.

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NUTRITION

545kcal
Protein
35.2g
Fat
27.8g
Carbs
42.8g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Canned Chickpeas (drained)

1 medium Red Bell Pepper

1 medium Zucchini

1/2 small Red Onion

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Chop the red bell pepper, zucchini, and red onion into uniform bite-sized pieces. Rinse and drain the chickpeas.

  • 3

    In a large bowl, toss the chopped vegetables and chickpeas with olive oil, smoked paprika, salt, and pepper until evenly coated.

  • 4

    Spread the veggie and chickpea mixture evenly on the prepared sheet pan. Roast in the oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

  • 5

    Once the veggies are nearly done, remove the pan from the oven and create small wells in the mixture for the eggs.

  • 6

    Crack the eggs into the wells, ensuring even distribution. Return the pan to the oven and bake for an additional 7-10 minutes, or until the eggs reach your preferred level of doneness.

  • 7

    Remove from the oven, let it cool slightly, and serve warm.

Sheet Pan Roasted Veggie and Egg Hash

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

Sheet Pan Roasted Veggie and Egg Hash

YOUR SOLIN GENERATED RECIPE

Sheet Pan Roasted Veggie and Egg Hash

Enjoy a vibrant mix of roasted veggies combined with eggs and chickpeas, all cooked on a single sheet pan for a fuss-free, nutritious meal. This hash delivers a delightful balance of textures and rich flavors from the roasted bell pepper, zucchini, and red onion, enhanced with warm spices and a drizzle of olive oil.

NUTRITION

545kcal
Protein
35.2g
Fat
27.8g
Carbs
42.8g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Canned Chickpeas (drained)

1 medium Red Bell Pepper

1 medium Zucchini

1/2 small Red Onion

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.

  • 2

    Chop the red bell pepper, zucchini, and red onion into uniform bite-sized pieces. Rinse and drain the chickpeas.

  • 3

    In a large bowl, toss the chopped vegetables and chickpeas with olive oil, smoked paprika, salt, and pepper until evenly coated.

  • 4

    Spread the veggie and chickpea mixture evenly on the prepared sheet pan. Roast in the oven for 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

  • 5

    Once the veggies are nearly done, remove the pan from the oven and create small wells in the mixture for the eggs.

  • 6

    Crack the eggs into the wells, ensuring even distribution. Return the pan to the oven and bake for an additional 7-10 minutes, or until the eggs reach your preferred level of doneness.

  • 7

    Remove from the oven, let it cool slightly, and serve warm.