Name: Baked Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 3 large eggs; 0.25 cup cooked chickpeas; 0.5 cup red bell pepper; 0.5 cup zucchini; 0.25 cup red onion; 0.5 tsp extra virgin olive oil; 0.5 cup non-fat Greek yogurt; 0.25 oz feta cheese; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp smoked paprika; 1 tbsp fresh parsley

Nutrition

Per serving

468 calories

Protein: 48g; 36% of calories
Carbs: 37g; 27% of calories
Fat: 22g; 36% of calories

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F (200°C).
Dice the red bell pepper, zucchini, and red onion into small, uniform cubes.
On a parchment-lined baking sheet, toss the diced vegetables and chickpeas with the olive oil, sea salt, black pepper, and smoked paprika until evenly coated.
Roast the vegetable mixture in the oven for 15 minutes, or until the vegetables are tender and slightly caramelized.
Transfer the roasted vegetable and chickpea mixture into a small oven-safe skillet or a deep ceramic baking dish.
Using the back of a spoon, create three small wells in the vegetable mixture and carefully crack one egg into each well.
Place the dish back into the oven and bake for 8 to 10 minutes, or until the egg whites are fully opaque and set, but the yolks are still soft.
Remove from the oven and top with a dollop of Greek yogurt, crumbled feta cheese, and freshly chopped parsley before serving.

Nutrition

Ingredients

Instructions

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