Name: Baked eggs with tomatoes and carrots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 2 large eggs; 7 large egg whites; 1/2 medium sweet potato, peeled and cut into half-inch cubes; 3/4 medium tomato, chopped; 1 1/4 medium purple carrots, sliced into half-moons; 1/2 medium red onion, chopped; 1 tsp olive oil; 1/4 tsp salt; 1/4 tsp black pepper; 1/4 tsp ground turmeric; 1 1/2 tbsp fresh parsley, chopped; 1 tsp lemon juice

Instructions

Prep 15 min · Cook 30 min

Preheat the oven to 400°F. On a small rimmed baking sheet, toss the sweet potato, purple carrot, and red onion with the olive oil, ground turmeric, half the salt, and half the pepper. Use a little oil to grease any bare spots on the pan to prevent sticking. Spread the vegetables in a single layer and roast for 25 minutes until the carrots and potatoes are tender and browning.
Remove the pan from the oven. Add the chopped tomatoes to the pan and toss slightly. Use a spoon to create two small wells in the vegetable mixture. Crack the whole eggs into the wells. Pour the egg whites carefully into the gaps between the vegetables and around the wells. 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 whites are opaque and set with no clear liquid and yolks are still slightly jiggly.
Remove the pan from the oven. Drizzle the lemon juice over the hot eggs and vegetables and sprinkle with the chopped parsley. Taste and add a pinch more salt if needed, then serve immediately.

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Ingredients

Instructions

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