Poached Eggs on Roasted Veggies

Rise and shine with the perfect balance of light yet satisfying flavors in this recipe for Poached Eggs on Roasted Veggies. This wholesome dish showcases a medley of caramelized roasted vegetables—zucchini, sweet potato, bell pepper, and cherry tomatoes—seasoned with fragrant garlic powder and oregano. Crowned with velvety poached eggs, their runny yolks create a luscious sauce that ties it all together. The dish is as nutrient-packed as it is visually stunning, making it ideal for a hearty breakfast, brunch, or even a light dinner. Ready in just 45 minutes, this easy recipe is a feast for the senses, and a sprinkle of fresh parsley adds the perfect finishing touch. Simple, healthy, and irresistibly delicious!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 2

Ingredients

• 4 pieces Eggs
• 1 large Zucchini
• 1 large Red bell pepper
• 1 medium Sweet potato
• 1 cup Cherry tomatoes
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Dried oregano
• 2 tablespoons White vinegar
• 2 tablespoons Fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

Step 2

Wash and prepare the vegetables: slice the zucchini into half-moons, dice the red bell pepper into chunks, peel and cube the sweet potato, and halve the cherry tomatoes.

Step 3

In a large bowl, toss the prepared vegetables with olive oil, salt, black pepper, garlic powder, and dried oregano until evenly coated.

Step 4

Spread the vegetables in a single layer on the prepared baking sheet and roast in the preheated oven for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.

Step 5

While the vegetables are roasting, fill a medium-sized saucepan with water and bring it to a gentle simmer over medium heat. Add the white vinegar to the water.

Step 6

Crack one egg into a small bowl or ramekin. Create a gentle whirlpool in the simmering water using a spoon, then carefully slide the egg into the center of the whirlpool. Let it poach for about 3-4 minutes, or until the white is set but the yolk is still runny. Use a slotted spoon to remove the egg and set it on a paper towel-lined plate. Repeat with the remaining eggs.

Step 7

Once the vegetables are done roasting, divide them evenly between two plates. Top each plate with two poached eggs.

Step 8

Garnish with freshly chopped parsley, if desired. Serve immediately and enjoy!

Nutrition Facts

Serving size	(947.0g)

Amount per serving	% Daily Value*
Calories	858.8

Total Fat 54.2g	0%
Saturated Fat 12.4g	0%
Polyunsaturated Fat 4.5g
Cholesterol 747.9mg	0%
Sodium 5281.8mg	0%
Total Carbohydrate 58.7g	0%
Dietary Fiber 10.7g	0%
Total Sugars 34.4g
Protein 32.6g	0%

Vitamin D 164IU	0%
Calcium 228.1mg	0%
Iron 7.1mg	0%
Potassium 1831.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.2%

Protein: 15.3%

Carbs: 27.5%