This baked eggs with veggies recipe is perfect for a Mother’s Day brunch at home.

  • yield: 4 PEOPLE
  • prep time: 15 MINS
  • cook time: 25 MINS
  • total time: 40 MINS

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 cup red onions — diced
  • 3 garlic cloves — minced
  • 1 ½ cup sweet potato — diced
  • 1 cup turnip — diced
  • 1 ½ zucchini — diced
  • 2 cups diced tomatoes can with the juice
  • 1 cup homemade tomato sauce — whole30 friendly
  • 3 eggs
  • Pinch of chili pepper
  • Salt and pepper
  • Green onions for garnishing

Instructions

  1. Preheat oven to 400 degrees F.
  2. In a large pan, add olive oil over medium-high heat.
  3. Add onions and garlic. Cook until the onions are brown. Stir frequently.
  4. Add sweet potato and turnip. Cook for about 5 minutes.
  5. Add zucchini, diced tomato, and tomato sauce.
  6. Cook until veggies are tender. If necessary, add water to help to cook the veggies.
  7. Spread vegetable mixture evenly in the greased baking dish (casserole dish).
  8. With the back of a large spoon, make three indentations in the veggies mixture.
  9. Crack 1 large egg into each indentation, keeping the yolk intact.
  10. Season eggs with salt and pepper.
  11. Bake for about 15-20 minutes or until the eggs whites are set.
  12. Remove from oven and garnish with green onions

Nutrition Information

Amount per serving (1/4) — Calories: 240, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Cholesterol: 123mg, Sodium: 361mg, Potassium: 776mg, Carbohydrates: 30g, Fiber: 6g, Sugar: 13g, Protein: 8g, Vitamin A: 315%, Vitamin C: 65%, Calcium: 8%, Iron: 14%

*All text and images © OLIVIA / PRIMAVERA KITCHEN.