Baked Eggs with Veggies
This Baked Eggs with Veggies recipe is loaded with veggies such as turnip, sweet potato, zucchini, and homemade tomato sauce.
Servings: 4 people
Ingredients
- 2 tbsp extra virgin olive oil
- 1 cup red onions diced
- 3 garlic cloves minced
- 1 ½ cup sweet potato diced
- 1 cup turnip diced
- 1 ½ zucchini diced
- 2 cups diced tomatoes can with the juice
- 1 cup homemade tomato sauce whole30 friendly
- 3 eggs
- Pinch of chili pepper
- Salt and pepper
- Green onions for garnishing
Instructions
- Preheat oven to 400 degrees F.
- In a large pan, add olive oil over medium-high heat.
- Add onions and garlic. Cook until the onions are brown. Stir frequently.
- Add sweet potato and turnip. Cook for about 5 minutes.
- Add zucchini, diced tomato, and tomato sauce.
- Cook until veggies are tender. If necessary, add water to help to cook the veggies.
- Spread vegetable mixture evenly in the greased baking dish (casserole dish).
- With the back of a large spoon, make three indentations in the veggies mixture.
- Crack 1 large egg into each indentation, keeping the yolk intact.
- Season eggs with salt and pepper.
- Bake for about 15-20 minutes or until the eggs whites are set.
- Remove from oven and garnish with green onions
Notes
- Feel free to add additional eggs if you prefer.
- Make sure you cut your vegetables into small bite sized pieces that are uniform in size so they bake evenly.
- Other vegetables you can add or swap with are broccoli, carrots, or even eggplant.
- To store: Store the baked eggs with veggies in an airtight container or tightly wrapped in the fridge for up to 4 days.
- To reheat: You can reheat the dish in the microwave.
Nutrition
Serving: 1/4 | Calories: 240kcal | Carbohydrates: 30g | Protein: 8g | Fat: 11g | Cholesterol: 123mg | Sodium: 361mg | Potassium: 776mg | Fiber: 6g | Sugar: 13g