Rainbow Roasted Eggs

RainbowRoastedEggs3.jpg

I made this for my Bible Study Brunch before I had an official name for it. They all loved it and appropriately named it for me. I think the name fits. You can easily change the veggies and beans to what you have in your pantry, this is what I had and it was delicious.

Ingredients

  • 1 large sweet potato, unpeeled (more nutritious that way) diced

  • 1 large white baking potato, unpeeled diced

  • 4 cups beets, unpeeled diced

  • 1 cup frozen corn

  • 2 cups cooked black beans or lentils

  • 1 cup shitake mushrooms chopped

  • 3 Tbsp olive oil

  • 3 cloves garlic minced

  • 1 tsp chili powder

  • ½ tsp ground cumin

  • ½ tsp smoked paprika

  • salt to taste

  • pepper to taste

  • 6 eggs

  • 2 Tbsp cilantro or Italian parsley chopped

Instructions

Serves 6

  1. In a large plastic bag combine the olive oil and all the spices and then add all the veggies and beans.

  2. Gently toss to combine and coat well.

  3. Arrange on a large baking sheet and bake in 450 degree oven for 18-22 minutes depending on the size of your vegetables. (You may need to stir half way through to be sure everything is cooking appropriately)

  4. Remove from the oven and create 6 pockets for the eggs to be cracked into.

  5. Once the eggs are in place, season with salt and pepper and return to the oven for 5-7 minutes depending on how you like your eggs cooked.

  6. Serve garnished with herbs.

Hint: This can also be done ahead to the point where the veggies are roasted, but you can wait to add the eggs until you are ready to serve. It will take a few more minutes to warm the veggies back up before you add the eggs, but worth the wait.

RecipesChristine Dryden