Egg and Vegetable Tray Bake
ContinentalDinnerDesi eggsEasy
Eggs, potatoes, carrots, capsicum and onions roasted together on one tray — a simple, colourful dinner with almost no washing up.
Prep time15 min
Cook time30 min
Total time45 min
Servings4
Ingredients
- 4 eggs
- 3 medium potatoes, cubed
- 2 carrots, sliced
- 1 capsicum, diced
- 1 onion, cut into wedges
- 3 tbsp oil
- 1 tsp mixed herbs (oregano, thyme)
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Fresh coriander or parsley for garnish
Method
- Preheat the oven to 200°C. Toss the potatoes, carrots, capsicum and onion with oil, herbs, paprika, salt and pepper on a baking tray.
- Roast for 20 minutes until the vegetables are nearly soft.
- Make four small wells in the vegetables and crack an egg into each well.
- Return to the oven for 8–10 minutes until the egg whites are set.
- Garnish and serve straight from the tray with bread or roti.
Nutrition — estimated per serving
Calories (estimate)280 kcal
Protein (estimate)11 g
Fat (estimate)16 g
Carbs (estimate)24 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Cut the vegetables to a similar size so they roast evenly. Food safety: bake until the egg whites are fully set and the yolks are as you like them; serve hot. Allergens: contains egg. Substitute: use sweet potatoes instead of white potatoes, or add cauliflower florets. Nutrition figures are estimates.