Poached Eggs on Roasted Veggies
Rise and shine with the perfect balance of light yet satisfying flavors in this recipe for Poached Eggs on Roasted Veggies. This wholesome dish showcases a medley of caramelized roasted vegetables—zucchini, sweet potato, bell pepper, and cherry tomatoes—seasoned with fragrant garlic powder and oregano. Crowned with velvety poached eggs, their runny yolks create a luscious sauce that ties it all together. The dish is as nutrient-packed as it is visually stunning, making it ideal for a hearty breakfast, brunch, or even a light dinner. Ready in just 45 minutes, this easy recipe is a feast for the senses, and a sprinkle of fresh parsley adds the perfect finishing touch. Simple, healthy, and irresistibly delicious!
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Recipe Information
Ingredients
- 4 pieces Eggs
- 1 large Zucchini
- 1 large Red bell pepper
- 1 medium Sweet potato
- 1 cup Cherry tomatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Dried oregano
- 2 tablespoons White vinegar
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Wash and prepare the vegetables: slice the zucchini into half-moons, dice the red bell pepper into chunks, peel and cube the sweet potato, and halve the cherry tomatoes.
In a large bowl, toss the prepared vegetables with olive oil, salt, black pepper, garlic powder, and dried oregano until evenly coated.
Spread the vegetables in a single layer on the prepared baking sheet and roast in the preheated oven for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
While the vegetables are roasting, fill a medium-sized saucepan with water and bring it to a gentle simmer over medium heat. Add the white vinegar to the water.
Crack one egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water using a spoon, then carefully slide the egg into the center of the whirlpool. Let it poach for about 3-4 minutes, or until the white is set but the yolk is still runny. Use a slotted spoon to remove the egg and set it on a paper towel-lined plate. Repeat with the remaining eggs.
Once the vegetables are done roasting, divide them evenly between two plates. Top each plate with two poached eggs.
Garnish with freshly chopped parsley, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.2 g | 69% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 748 mg | 249% | |
| Sodium | 5282 mg | 230% | |
| Total Carbohydrate | 58.7 g | 21% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 34.4 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 228 mg | 18% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1832 mg | 39% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
