Preheat oven to 425 degrees. Spray a 15x10x1-inch baking pan with nonstick cooking spray; set aside.
A Test Kitchen favorite recipe. The eggs come out of the oven perfectly cooked and are accompanied by caramelized vegetables. Plus, this is and easy show-stopping recipe to feed a crowd.
Servings and Ingredients
|1||large sweet potato, peeled and cut into chunks|
|12 oz.||brussels sprouts, trimmed and halved|
|2 tbsp.||Hy-Vee Select olive oil|
|2 clove(s)||fresh garlic, minced|
|1 tsp.||ancho chili powder|
|Hy-Vee salt, to taste|
|Hy-Vee ground black pepper, to taste|
|1||(15-oz.) can Hy-Vee black beans, drained and rinsed|
|½ c.||Hy-Vee frozen sweet corn|
|1||medium red bell pepper, seeded and cut into 5 rings|
|5||Hy-Vee large eggs|
|Fresh cilantro leaves, for garnish|
Things To Grab
- 15x10x1-inch baking pan
- Hy-Vee nonstick cooking spray
- Large spoon
Place sweet potato and brussels sprouts on prepared pan. Add olive oil, garlic, and chili powder to vegetables; toss gently to coat. Sprinkle with salt and black pepper. Roast for 15 minutes.
Remove pan from oven. Add black beans and corn. Use a large spoon to create five indentations in vegetables; place a red pepper ring in each. Gently crack an egg into each pepper ring, keeping the yolk intact. Season eggs with additional salt and pepper.
Return pan to oven and bake for 10 to 12 minutes or until egg whites are set. Garnish with cilantro, if desired.
Amounts Per Serving
- Total Fat: 17g
- Cholesterol: 185mg
- Sodium: 390mg
- Total Carbohydrates: 42g
- Protein: 16g