Roasted Summer Vegetables with Egg

During the peak of the vegetable harvest, a simple vegetable roast with an egg on top is enough to satisfy the whole family for dinner.  Sometimes cheese is thrown on top (feta, fresh mozzarella, goat, manchego, fontina, it all works!), sometimes it’s served with pita bread, and sometimes it’s served with tacos.  What remains constant is that I use whatever is most abundant, and I include an egg or two per person, thrown on in the last 7 minutes of roasting, for protein.  And that is it, dinner in a pan with less than 15 minutes of active work.

This dish also works great with something from the allium family, be it shallots, leeks, onions – anything really.  My daughter, who is the choosiest eater in our family, loves the roasted alliums and potatoes best of all.  She loves the alliums for their sweetness, and the potatoes because she likes all things potato (aiming to pleases, I will be giving this recipe a try come the fall.)

Members of the allium family store energy in the form of fructose, rather than the more typical starch molecules used by plants for energy storage. The characteristic sweetness of roasted onions results from the breaking down, with heat, of chains of fructose sugars. The extent to which they are broken down depends on the amount of heat and time.   The longer onions cook at low heat, the sweeter they become (It will come as no surprise that my source is McGee)

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Print Recipe
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.
Roasted Summer Vegetables with Egg
Servings
Ingredients
  • 1 lb new potatoes halved
  • 1 lb tomatoes chopped
  • 1 lb eggplant chopped and salted, if needed to remove bitterness
  • 1 tsp paprika
  • 1/4 tsp Cayenne pepper optional
  • ½ cup olive oil
  • 4-8 eggs I calculate 2 eggs per adult, 1 per child
  • Salt and pepper to taste
Servings
Ingredients
  • 1 lb new potatoes halved
  • 1 lb tomatoes chopped
  • 1 lb eggplant chopped and salted, if needed to remove bitterness
  • 1 tsp paprika
  • 1/4 tsp Cayenne pepper optional
  • ½ cup olive oil
  • 4-8 eggs I calculate 2 eggs per adult, 1 per child
  • Salt and pepper to taste
Roasted Summer Vegetables with Egg
Instructions
  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.

 

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