Name: Baked Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 serving
Ingredients: 4 large eggs; 0.25 cup Greek yogurt; 0.75 oz Feta cheese; 1 medium red bell pepper; 1 medium zucchini; 0.25 medium red onion; 0.25 tsp olive oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 tsp smoked paprika; 1 tbsp fresh parsley

Instructions

Prep 10 min · Cook 25 min

Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
Dice the red bell pepper, zucchini, and red onion into uniform half-inch pieces to ensure even roasting.
Place the vegetables on the sheet pan, drizzle with olive oil, and sprinkle with sea salt, black pepper, and smoked paprika.
Toss the vegetables thoroughly to coat and spread them out in a single layer, then roast in the oven for 15 minutes.
Remove the pan and use a spoon to create four small wells in the roasted vegetable mixture.
Carefully crack one whole egg into each well, ensuring the yolks remain intact for a beautiful presentation.
Return the pan to the oven and bake for 8 to 10 minutes, or until the egg whites are fully set but the yolks are still slightly soft.
Remove from the oven and top each egg with a generous dollop of Greek yogurt and a sprinkle of crumbled feta cheese.
Garnish with freshly chopped parsley and serve immediately while the vegetables are hot and the eggs are perfectly cooked.

Nutrition

Ingredients

Instructions

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