Name: Chili-garlic eggs with roasted potatoes
Prep time: 18 min
Cook time: 17 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz Yukon Gold potatoes, diced into half-inch pieces; 1 tsp extra virgin olive oil; 1/2 tsp salt; 1/2 medium zucchini, sliced into half-moons; 2 large eggs; 7 large egg whites; 1.5 oz romaine lettuce, shredded; 2 oz cucumber, sliced; 15 g chili garlic sauce; 2 1/4 cups water; 1/2 tsp red pepper flakes; 2 tsp lime juice

Instructions

Prep 18 min · Cook 17 min

Preheat your oven to 425%F. On a half-sheet pan, toss the potatoes with the olive oil and half the salt. Spread them in a single layer and roast for 15 minutes.
Add the zucchini to the pan with the potatoes, toss to combine, and roast for 10 minutes more until the vegetables are tender and browned.
While the vegetables roast, bring a small pot with most of the water to a boil. Carefully lower the whole eggs into the water and simmer for 7 minutes. Move the eggs to a bowl of cold water with ice for 2 minutes to cool, then peel and halve. Done when whites set and yolks soft.
Whisk the egg whites in a lightly oiled microwave-safe bowl with a pinch of salt. Cover loosely and microwave for 1 minute. Stir, then continue in 20-second bursts until opaque and just set, about 1 minute more. Break into bite-size pieces. Done when opaque and set, 160°F.
In a small bowl, whisk the chili garlic sauce, red pepper flakes, lime juice, and the remaining water. Let the dressing sit for 1 minute so the flakes soften.
Place the romaine and cucumber on a plate and sprinkle with the remaining salt. Top with the roasted potatoes, zucchini, egg whites, and soft-boiled eggs. Drizzle the spicy chili sauce over the top.

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Instructions

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