Baked Eggs with Roasted Spring Vegetables
A delightfully vibrant dish featuring baked eggs nestled among roasted spring vegetables like asparagus, cherry tomatoes, and zucchini, perfect for brunch or a light dinner.
Ingredients
Vegetables
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 1 cup cherry tomatoes, halved
- 1 medium zucchini, sliced into half-moons
- 1 medium red bell pepper, diced
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
Seasoning and Oils
- 2 tsp olive oil
- 1 tsp dried oregano
- 0.5 tsp ground black pepper
- 0.25 tsp salt
Other Ingredients
- 1 cup baby spinach leaves
- 4 large eggs
- 0.25 cup fresh basil, for garnish
- Nonstick cooking spray for pan preparation
Instructions
Preparation
- Preheat your oven to 400°F.
- In a large mixing bowl, combine the asparagus, cherry tomatoes, zucchini, bell pepper, red onion, and garlic.
- Drizzle with olive oil and sprinkle with oregano, black pepper, and salt. Toss until the vegetables are evenly coated.
- Lightly coat a large sheet pan with cooking spray and spread the seasoned vegetables in a single layer.
Roasting and Baking
- Roast in the preheated oven for 15-20 minutes, or until the vegetables are tender and slightly caramelized.
- Remove the sheet pan from the oven and scatter the baby spinach over the roasted vegetables, allowing the heat to wilt the spinach slightly.
- Create four small wells among the vegetables and carefully crack an egg into each well.
- 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.
- Sprinkle fresh basil over the vegetables and eggs before serving.
Notes
This dish goes well with crusty bread or a light salad. Leftovers can be refrigerated for up to three days and reheated in the oven or microwave.