You are going to love this quick and easy dinner (or breakfast) idea. Roasted potatoes, zucchini, peppers, beans, corn and eggs.
Equipment
- Large bowl
- Baking sheet
- 1 lb Little Potatoes
- 2 cups zucchini, sliced
- 1 medium bell pepper, chopped
- 1 Tbsp garlic cloves, minced
- 2 Tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp ground paprika
- 1/2 tsp pepper, freshly ground
- 1 cup corn kernels
- 1 can black beans, drained and rinsed
- 4 large eggs
- (To taste) cheddar cheese
- (For garnish) cilantro, chopped
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Instructions
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Step 1
Preheat oven to 425 °F.
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Step 2
Halve the potatoes or quarter those that are large. Place in a large bowl along with the zucchini, pepper, olive oil, garlic, spices and salt and pepper. Place in a single layer and roast until potatoes are tender, about 25 to 30 minutes.
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Step 3
Add the black beans and corn and stir together. Make four little wells in the pan, gently cracking the one egg in each one, trying to keep the yolk intact.
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Step 4
Sprinkle with shredded cheese then season the eggs with a bit of salt and pepper then place back in the oven and bake another 5 to 7 minutes until egg whites are just opaque. The eggs will continue to cook once you remove the pan from the oven and the eggs are very easy to overcook.
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Step 5
Remove from oven and garnish with cilantro, if desired. Divide among four plates and serve immediately.
