How to Make Baked Eggs with Roasted Spring Vegetables

This recipe is straightforward and perfect for home cooks of all levels. Here’s a brief overview:

1. Roast a colorful assortment of vegetables until tender.
2. Create wells among the veggies and crack fresh eggs into them.
3. Finish baking until the egg whites are set, and serve with a sprinkle of basil for garnish.

Ingredients

Gather these items to create this delicious dish:

• 1 cup asparagus, trimmed and cut into 1-inch pieces
• 1 cup cherry tomatoes, halved
• 1 medium zucchini, sliced into half-moons
• 1 red bell pepper, diced
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• 2 tsp olive oil
• 1 tsp dried oregano
• 0.5 tsp ground black pepper
• 0.25 tsp salt
• 1 cup baby spinach leaves
• 4 large eggs
• 0.25 cup fresh basil, for garnish
• Nonstick cooking spray

Directions to Follow

1. Preheat your oven to 400°F.
2. In a large mixing bowl, combine the asparagus, cherry tomatoes, zucchini, bell pepper, red onion, and garlic.
3. Drizzle with olive oil and sprinkle with oregano, black pepper, and salt. Toss until the vegetables are evenly coated.
4. Lightly coat a large sheet pan with cooking spray and spread the seasoned vegetables in a single layer.
5. Roast in the preheated oven for 15-20 minutes, or until the vegetables are tender and slightly caramelized.
6. Remove the sheet pan from the oven and scatter the baby spinach over the roasted vegetables, allowing the heat to wilt the spinach slightly.
7. Create four small wells among the vegetables and carefully crack an egg into each well.
8. Return the sheet pan to the oven and bake for an additional 7-10 minutes, or until the egg whites are set and the yolks reach your desired doneness.
9. Sprinkle fresh basil over the vegetables and eggs before serving.