Name: Baked Eggs with Roasted Vegetables and Chickpeas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.5 cup chickpeas; 0.5 cup red bell pepper; 0.5 cup zucchini; 1 tsp olive oil; 1 oz feta cheese; 0.5 cup nonfat Greek yogurt; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp smoked paprika; 1 tbsp fresh parsley

Baked Eggs with Roasted Vegetables and Chickpeas

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

YOUR SOLIN GENERATED RECIPE

Baked Eggs with Roasted Vegetables and Chickpeas

Oven-roasted peppers and chickpeas provide a savory base for eggs baked until the whites are set and yolks remain velvety and rich.

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NUTRITION

Protein

53.6g

Fat

28.6g

Carbs

35.7g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

0.5 cup chickpeas

0.5 cup red bell pepper

0.5 cup zucchini

1 tsp olive oil

1 oz feta cheese

0.5 cup nonfat Greek yogurt

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp smoked paprika

1 tbsp fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Dice the red bell pepper and zucchini into small, uniform pieces.
3
On a parchment-lined baking sheet, toss the chickpeas, bell pepper, and zucchini with olive oil, sea salt, black pepper, and smoked paprika.
4
Roast the vegetables for 15 minutes until they are tender and slightly charred.
5
Transfer the roasted mixture into a small oven-safe skillet or individual ramekins.
6
Create three small wells in the vegetable mixture and carefully crack one egg into each well.
7
Sprinkle the crumbled feta cheese over the vegetables around the eggs.
8
Return to the oven and bake for 8-10 minutes, or until the egg whites are opaque but the yolks are still soft.
9
Remove from the oven and top with a dollop of Greek yogurt and freshly chopped parsley before serving.