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Summer Roasted Vegetable Baked Eggs

Summer Roasted Vegetable Baked Eggs

Name: Summer Roasted Vegetable Baked Eggs
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 2
Cuisine: American
Ingredients: Bell pepper 2; Zucchini 1; Tomatoes 3; Red onion 1; Hot pepper 1; Garlic 2 cloves; Olive oil 1 tbsp; Fresh thyme 1 tbsp; Sea salt ½ tsp; Black pepper ½ tsp; Eggs 4

an easy twist on classic shakshuka

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35m
Serves 2
Easy
400 °F
(1)

Ingredients

	2 Bell pepper medium, sliced
	1 Zucchini medium, halved and chopped
	3 Tomatoes medium, chopped
	1 Red onion medium, cut into wedges
	1 Hot pepper sliced, optional
	2 cloves Garlic sliced
	1 tbsp Olive oil
	1 tbsp Fresh thyme leaves
	½ tsp Sea salt or to taste
	½ tsp Black pepper or to taste
	4 Eggs

Nutritional information

310

calories

16.2g

fat

18.4g

carbohydrates

14.6g

protein

327mg

cholesterol

272mg

sodium

Cuisine:

American Recipes

Ingredients

2 Bell pepper
medium, sliced
1 Zucchini
medium, halved and chopped
3 Tomatoes
medium, chopped
1 Red onion
medium, cut into wedges
1 Hot pepper
sliced, optional
2 cloves Garlic
sliced
1 tbsp Olive oil
1 tbsp Fresh thyme
leaves
½ tsp Sea salt
or to taste
½ tsp Black pepper
or to taste
4 Eggs

Summer Roasted Vegetable Baked Eggs

Calling all vegetarians! This easy recipe for Summer Roasted Vegetable Baked Eggs is reminiscent of intensely satisfying Israeli shakshuka. This simple version is less saucy and is cooked entirely in the oven. It contains a bevy of summer vegetables – bell peppers, zucchini, tomatoes, red onion, and hot pepper – and is flavored with garlic and fresh thyme. First, you roast the vegetables in the oven until golden and tender. Then you gently crack each egg into the dish, nestling them into the veggies. Finally, the dish is moved into the oven to finish. That might be a classic Israeli breakfast, but it hits the spot any time of day, especially if you like breakfast for dinner.

Before adding the eggs, taste a piece of pepper or zucchini to check if the veggies are cooked and well seasoned. You could vary the number of eggs depending on the size of your crowd, as well your baking dish. At 310 calories per serving, it’s a satisfying yet low-calorie meal.

To make this Summer Roasted Vegetable Baked Eggs, you will need the following ingredients:

Ingridiens for Summer Roasted Vegetable Baked Eggs

Steps to make Summer Roasted Vegetable Baked Eggs

1	Heat oven	5
Preheat the oven to 400 °F.
2	Prepare vegetables	2
To a large baking dish, add 2 sliced bell peppers, 1 chopped zucchini, 3 chopped tomatoes, 1 sliced red onion, 1 sliced hot pepper, 2 sliced garlic cloves, 1 tablespoon olive oil, 1 tablespoon fresh thyme leaves, ½ teaspoon sea salt, and ½ teaspoon black pepper and mix to combine.
3	Roast vegetables	20
Roast for about 20 minutes, stirring once halfway through cooking time.
4	Add eggs	3
Once the vegetables start to brown and are cooked to your liking, taste and adjust for salt and black pepper if needed. Make 4 indents in the layer of vegetables with the back of a spoon. Crack an egg into each indent, sprinkle with a pinch of salt, and then put the dish back into the oven.
5	Cook eggs	10
Cook for another 6 to 10 minutes, depending on the size of the eggs, or until the whites are just set but the yolks are still runny.
6	Serve
Serve right away with crusty bread.

You will love this Summer Roasted Vegetable Baked Eggs recipe. It’s super-simple, healthy and really delicious! Made this recipe? Let us know what you think in the comments below!

Jeff O'connor

Jeff is a 38-year-old bachelor who prefers not to waste his time on salads and light meals. He’s a true carnivore who knows how to enjoy food to the max! Jeff will tell you how to cook rich and filling meals from scratch, bringing some real meaty decadence to your kitchen. His recipes are sure to satisfy every meat lover!