Eggs in a Pepper
- 10 baby potatoes cut into halves
- 1 small zucchini or squash cut into slices
- ¼ broccoli cut in bite size pieces
- ½ red onion
- 1 (½ of 2 colours cut into rings)
- ½ cup cherry tomatoes
- 2 – 4 eggs
- Salt and pepper
- Block of feta
- Avo optional at end
- Small handful of fresh herbs of your choice
Method
- Heat oven to 200ºC
- Oil potato slices and place on a lined sheet pan. Bake in the oven for 20 minutes or until tender.
- Meanwhile, prep and toss veggie slices in olive oil and salt.
- Arrange spaces in the middle of the roasted potatoes (for the number of eggs you are using) and place 2 pepper slices with a few slices of onion, crack eggs into the center of pepper/onion piles. Scatter remaining veggies, all around the eggs. Add feta cheese if you like. Season the eggs with salt and pepper. Place back in the oven (still 200ºC) for 10- 13 minutes (more if you want the yolks more solid).
- Remove when eggs are done to your liking, scatter with fresh herbs, and serve immediately
