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Baked Eggs with Veggies. Gluten free and low carb vegetarian dish | primaverakitchen.com

Baked Eggs with Veggies

This Baked Eggs with Veggies recipe is low carb and gluten-free. It's loaded with veggies such as turnip, sweet potato, zucchini, and homemade tomato sauce. 
Course Breakfast, Side Dish
Cuisine American
Keyword breakfast, dairy free, gluten-free, paleo, Special Diet, vegetarian, whole30
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Calories 240kcal


  • 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


  • 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


Serving: 1/4 | Calories: 240kcal | Carbohydrates: 30g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 123mg | Sodium: 361mg | Potassium: 776mg | Fiber: 6g | Sugar: 13g