| Recipe Title: Baked Eggs with Garden Vegetables Contributed by: TwinLakesChef
Additional Credits for Recipe
Recipe created by Art Smith
From the show Labor Day Cooking with Art Smith |
Note from the Diva
| Bursting with the fresh taste of garden vegetables and the hearty comfort of baked eggs, this is one of my favorite breakfast recipes. |
List of Ingredients
1 1/2 pounds Yukon Gold potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
1 small red bell pepper, cut into 1/2-inch dice
2 medium zucchini, cut into 1/4-inch thick half-moons
1 medium yellow onion, cut into 1/2-inch dice
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 pound Roma or plum tomatoes, seeded and chopped
2 garlic cloves, minced
2 teaspoons chopped fresh thyme
6 large eggs
1/4 cup grated Parmesan cheese
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Preparation
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.
Roast, 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.
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Cooking Time & Temperature
450 degrees F for 40 minutes until potatoes are almost tender.
Add Tomatoes, garlic & thyme and bake an additional 20 minutes.
Add eggs and bake an additional 10 minutes | Number of Servings: 6 Cookbook Category
Eggs & Cheese
General Cooking/Prep Method
Bake
Roast
Extra Features of Recipe
Difficulty Level-Moderate
Tested & Approved Recipe
Yes! |
Appetizers