Roasted Summer Vegetables with Egg
The quantities of vegetables are flexible, and you can adjust them to taste. This is a great basic recipe to use up vegetables and be creative. I never make it exactly the same way twice.
  • 1lb new potatoeshalved
  • 1lb tomatoeschopped
  • 1lb eggplantchopped and salted, if needed to remove bitterness
  • 1tsp paprika
  • 1/4tsp Cayenne pepperoptional
  • ½cup olive oil
  • 4-8 eggsI calculate 2 eggs per adult, 1 per child
  • Salt and pepper to taste
  1. Preheat oven to 425F.
  2. Toss the halved potatoes with 1/3 of the oil, salt and pepper and place them in a roasting pan.
  3. Roast for 10 minutes.
  4. While the potatoes are roasting, chop and season the remaining vegetables with the oil, salt pepper and spices.
  5. Add the remaining vegetables to the roasting pan with the potatoes and continue to roast for 15 minutes.
  6. Break the eggs over the roasted vegetables and continue to roast for another 7 minutes (yolks will be runny) 2-4 minutes longer if you prefer firm yolks.