Baked Eggs with Roasted Vegetables

Hearty baked eggs nestled in a medley of roasted vegetables with melted feta cheese.

Ingredients

  • 4 eggs
  • 1 medium zucchini, diced
  • 1 red bell pepper, diced
  • 1 small eggplant, diced
  • 200g cherry tomatoes, halved
  • 80g feta cheese, crumbled
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • Fresh basil leaves for garnish

Instructions

  1. Preheat oven to 200°C (400°F).

  2. Toss zucchini, bell pepper, and eggplant with olive oil, garlic, oregano, salt and pepper in a baking dish.

  3. Roast vegetables for 20 minutes until slightly softened.

  4. Add cherry tomatoes to the dish and mix gently.

  5. Create 4 wells in the vegetables and crack an egg into each well.

  6. Sprinkle feta cheese around the eggs.

  7. Bake for 12-15 minutes until egg whites are set but yolks remain runny.

  8. Garnish with fresh basil and serve immediately with chickpea flour flatbread if desired.

Notes

For firmer yolks, bake an additional 3-5 minutes. Can be prepared in individual ramekins for portion control.

Calories estimate

Approximately 280 calories per serving (serves 2)