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Recipe Detail Page
Roast Mediterranean Vegetables & Baked Eggs with Feta
Autumn 2016
Roasted vegetables are pushed into loose piles to form nests holding baked eggs and crumbled feta. Serve with crusty bread for a light main course (also excellent for brunch!) You can roast the vegetables ahead of time, just ensure that both vegetables and baking sheet are both really hot before adding eggs (or they won’t cook evenly).
Serves 4
2 cups (500 mL) diced peeled sweet potato, about 1 inch (2.5 cm) dice
⅓ cup (80 mL) olive oil
Salt and freshly ground black pepper
1½ cups (375 mL) diced red pepper, about 1 inch (2.5 cm) dice
1½ cups (375 mL) fennel, about 1 inch (2.5 cm) dice
1¼ cups (310 mL) red onion, about 1 inch (2.5 cm) dice
1¼ cups (310 mL) zucchini, about 1 inch (2.5 cm) dice
8 cocktail-size tomatoes, halved
1 tbsp (15 mL) chopped fresh rosemary
1 tbsp (15 mL) chopped garlic
1 tsp (15 mL) hot smoked paprika
4 large eggs
¼ cup (60 mL) crumbled feta cheese
2 tbsp (30 mL) chopped Italian parsley
1 Preheat oven to 425°F (220°C).
2 Toss sweet potato with 2 tbsp (30 mL) olive oil and season with salt. Place on a large rimmed baking sheet and bake for 10 minutes or until beginning to soften.
3 Combine red pepper, fennel, red onion, zucchini and tomatoes in a large bowl. Add remaining ¼ cup (60 mL) olive oil, rosemary, garlic and smoked paprika. Season well with salt and pepper and toss gently to combine.
4 Use a wooden spoon to move sweet potato to one end of baking sheet, and pour vegetable mixture on the other half, shaking pan slightly to ensure that all veg is in a single layer (turn tomatoes cut-side up). Roast for 30 minutes, stirring occasionally, or until all vegetables are soft and lightly caramelized.
5 Remove baking sheet from oven and, working quickly, use a wooden spoon to carefully push vegetables into 4 piles (making sure thatsweet potato is distributed equally). Make a well in the centre of each pile and squish a tomato or 2 in the middle (so that its skin providesa base for the egg). Crack an egg into each. Season with salt and pepper and sprinkle with feta.
6 Bake for 6 to 8 minutes or until egg whites are set but yolks are still slightly runny. Sprinkle with parsley. Use a large spatula to carefully transfer portions of vegetables and eggs to serving plates.
Serves 4
