Baked Eggs With Roasted Vegetables Food

EASY SHEET PAN BAKED EGGS AND VEGETABLES

Steps:

• Preheat the oven to 400 degrees F.
• Place sliced bell peppers (all colors) in a large mixing bowl. Add red onions. Season with kosher salt and pepper, 1 tsp za'atar, 1 tsp cumin and 1 tsp Aleppo chili pepper (keep the remaining za'atar for later). Drizzle with extra virgin olive oil. Toss to coat.
• Transfer the pepper and onion medley to a large sheet pan. Spread in one layer. Bake in heated oven for 10 to 15 minutes.
• Remove pan from oven briefly. Carefully make 6 "holes" or openings among the roasted veggies. Carefully crack each egg into a hole, keeping the yoke intact (it helps to crack the egg in a small dish to slide carefully into each hole.)
• Return pan to oven and bake until the egg whites settle. Watch the yokes to see them turn to the doness you like (anywhere from 5 to 8 minutes).
• Remove from oven. Season eggs to your liking. Sprinkle remaining 1 tsp za'atar all over. Add parsley, diced tomatoes, and a sprinkle of feta. Serve immediately!

FLUFFY BAKED EGGS WITH ROASTED-VEGETABLE HASH

Steps:

• Put oven racks in upper and lower thirds of oven and preheat oven to 450°F. Butter a 2-quart shallow baking dish (about 2 inches deep).
• Whisk together eggs, milk, 3/4 teaspoon salt, and 1/4 teaspoon pepper until smooth, then whisk in cheese. Pour into baking dish. Bake in upper third of oven until puffed, golden, and set, about 20 minutes.
• Meanwhile, toss together mushrooms, sweet potato, shallot, oil, and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper in a 17- by 13- by 1-inch baking pan. Spread vegetables in an even layer, then roast in lower third of oven while eggs are baking, stirring twice after 10 minutes, until tender and golden brown, about 18 minutes.
• Serve eggs with roasted vegetables spooned on top.

ROASTED ROOT VEGETABLES WITH EGGS

Steps:

• Preheat oven to 425 F (220 C).
• Put the beets, 1 tablespoon of the olive oil, and 1/8 teaspoon salt on a sheet of aluminum foil and wrap thoroughly. Roast for about 1 hour and 30 minutes
• Meanwhile, toss the apple, turnips and carrots with 2 tablespoons olive oil, 1 teaspoon salt, and the rosemary. Place on a baking sheet and roast beside the beets until browned, 15 to 20 minutes longer, and the beets are fork-tender. While warm, but not hot, rub the skin off the beets with a paper towel or clean kitchen towel. Slice the beets.
• When everything is roasted, heat the remaining 1 tablespoon olive oil and the garlic in a large saute pan over medium-high until browned and fragrant. Discard the garlic. Add the beet greens and capers and saute until wilted. Add the roasted vegetables and saute until heated through. Taste for salt and adjust as needed. Remove from the heat, toss with the mustard and parsley, and set aside.
• When it comes to frying the eggs, you may need to either work in batches or have two pans going at once. Heat 1 tablespoon of the butter in a nonstick saute pan over high heat. Crack 2 eggs into a small bowl and gently slide them into the butter. (If you break a yolk, discard the egg and try again.) Reduce the heat to medium and cook until the whites are set but the yolks are runny, about 2 minutes. When ready, give the pan a gentle shake to loosen the eggs.
• Meanwhile, mound the roasted vegetables onto two plates. Slide the eggs on the vegetables, and sprinckle with fleur de sel. Repeat with any remaining butter and eggs.
• The roasted vegetable mixture keeps, refrigerated, for up to 2 days.

BAKED EGGS WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 425 °F. Lightly coat a 2-quart baking dish with cooking spray.
• Combine 3 cups of broccoli, 12 ounces of yellow potatoes, sweet potato pieces, 1 sliced onion, 2 tablespoons of olive oil, and ¼ teaspoon salt. Toss to coat.
• Spread the vegetable mixture evenly in the baking dish. Roast the vegetables for 10 minutes. Remove from the oven and stir. Return to the oven and roast 5 more minutes until the vegetables are tender and turning brown around the edges. Remove the dish from the oven.
• Spread vegetables evenly in the baking dish. Leave to cool. Once cool, cover and chill in the refrigerator for 8 - 24 hours.
• When ready to cook, remove the vegetables from the refrigerator and set the oven to 375 °F to heat. Let the chilled vegetables come to room temperature.
• Place the dish of vegetables in the oven and cook uncovered for 5 minutes.
• Remove the warmed vegetables from the oven and make six indents in the layer of vegetables. Crack one egg into each indent.
• Place the dish in the oven and bake for 5 minutes. Sprinkle the eggs with 2 ounces of shredded cheese. Return to the oven and bake for 5-10 minutes more or until egg whites are set and yolks are starting to thicken.
• Season with cracked black pepper and serve immediately.

SCRAMBLED EGGS WITH VEGETABLES

Steps:

• Rinse and thinly chop all vegetables.
• Sauté the onion, scallion, potatoes, carrots with oil until tender.
• Add, butter, sweet pepper, tomatoes; stir-fry for two minutes.
• In a bowl beat together the eggs and milk with salt and black pepper.
• Pour the eggs on the sauté vegetables,, cook for 7 minutes by mixing and crushing till the eggs are scrambled to the size of the vegetables.
• P.S. If baking is desired. place the saute vegetables on lightly greased baking pan, pour the egg mixture; sprinkle some parmesan cheese. preheat the oven to 350 degree and bake it for 10-12 minutes.
• Serve it hot.

BAKED EGGS WITH GARDEN VEGETABLE HASH

Steps:

• Position a rack in the center of the oven and preheat to 450°F.
• Lightly oil a large baking sheet or roasting pan.
• Toss the potatoes, bell pepper, zucchini, onion and olive oil on the baking sheet and season to taste with salt and pepper.
• Bake, occasionally turning the vegetables with a spatula, until the potatoes are almost tender, about 40 minutes.
• Stir in the tomatoes, garlic and thyme.
• Bake until the vegetables are browned, about 20 minutes more.
• Transfer the vegetables to a 2-quart ovenproof serving dish.
• Spacing them evenly apart, break the eggs over the vegetables.
• Bake until the eggs are set, about 10 minutes.
• Sprinkle with the cheese and serve immediately.