Name: Baked eggs with roasted vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 3 large eggs; 4 large egg whites; 3/4 medium sweet potato, peeled and cut into half-inch cubes; 3/4 red bell pepper, seeded and chopped; 1/2 medium red onion, chopped; 1 tsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp smoked paprika; 1 1/2 tbsp fresh parsley, chopped; 1 tsp lemon juice

Nutrition

Per serving

476 calories

Protein: 36g; 31% of calories
Carbs: 37g; 31% of calories
Fat: 20g; 38% of calories

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. On a small rimmed baking sheet, toss the sweet potato, bell pepper, and red onion with the olive oil, smoked paprika, half the salt, and half the pepper. Spread in a single layer and roast for 25 minutes until the sweet potato is easily pierced with a fork and the edges are browning.
Remove the pan from the oven. Use a spoon to create three small wells in the vegetable mixture. Crack the egg into each of the three wells. Pour the egg whites over the remaining vegetables and into the gaps between the pieces. Season the eggs with the rest of the salt and pepper. Return the pan to the oven and bake for 8 to 10 minutes. Done when the whites are opaque and set and the yolks are still soft.
Remove the pan from the oven. Drizzle the lemon juice over the hot eggs and vegetables and sprinkle with the chopped parsley. Serve directly from the pan or slide onto a plate.

Nutrition

Ingredients

Instructions

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