Baked eggs with roasted vegetables


    Baked eggs with roasted vegetables

    Baked eggs with roasted vegetables


    7 people made this

    About this recipe: A quick, easy, low carb healthy meal for lunch or dinner! Vegetables are oven-roasted with rosemary, then eggs are cracked in and roasted as the vegetables finish cooking.

    PlimRed West Midlands, England, UK

    Serves: 2 

    • 1/4 red pepper
    • 1/4 green pepper
    • 1/2 aubergine
    • 1/2 onion
    • 1 garlic clobe
    • 1/2 fennel bulb
    • a handful fresh rosemary
    • 3 tablespoons olive oil
    • 2 eggs
    • hummus (optional)

    Prep:5min  ›  Cook:25min  ›  Ready in:30min 

    1. Preheat the oven to 200 C / Gas 6.
    2. Roughly slice all the veg, lay across a baking tray and evenly sprinkle over the rosemary. Cover the veg in the oil (add more if desired).
    3. Roast the veg in the oven for about 20 minutes.
    4. Bring the veg out of the oven. Make two, separate small wells in amongst the veg and crack in the eggs respectively. Return the tray to the oven for a further 5-10 minutes.
    5. Take the tray out and serve immediately. Serve with hummus if desired.


    Use the oil sparingly and try an extra light version to make this meal healthier.

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     -  19 Jun 2012

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