This recipe also is an option for baking up a healthy veggie-filled breakfast!
Serves 4.
Ingredients:
2 Tbsp olive oil
1 Tbsp chili powder
2 tsp ground cumin
½ tsp red pepper flakes
Juice of 1 lime
Himalayan salt & ground black pepper
3 bell peppers, seeded and sliced
1 yellow onion, halved and sliced
2 large portobello mushrooms, sliced
6 large eggs
1 avocado, halved, peeled, seeded and sliced
Optional: ¼ cup (15 g) chopped fresh cilantro, lime wedges for garnish
Directions:
Preheat the oven to 400°F (200°C). Lightly oil a rimmed baking sheet or coat with nonstick spray.
In a small bowl, stir together the olive oil, chili powder, cumin, lime, and salt and pepper. Set aside. Place peppers, onion, and mushrooms in a large bowl and pour the oil mixture over them, tossing well to combine.
Place the veggies on the baking sheet in a single layer and put in the oven to bake until tender, about 15 minutes. Stir halfway through to make sure they cook evenly.
Remove from the oven and create six wells in the veggie mixture. Crack each of the eggs into a well, keeping the yolks intact (it can help to crack the egg into a small bowl and pour onto the pan, repeating for each egg).
Season with a little more salt and pepper and place the sheet back in the oven to bake until the eggs are set, about 8 - 10 minutes. Remove from the oven and serve with avocado, lime wedges, and optional cilantro.
Recipe by: Dr. Saara Haapanen
Photo Credit: Canva by Renphoto from Getty Images Signature