You are going to love this quick and easy dinner (or breakfast) idea. Roasted potatoes, zucchini, peppers, beans, corn and eggs.
- Large bowl
- Baking sheet
- 1 lb Little Potatoes
- 2 cups zucchini, sliced
- 1 medium bell pepper, chopped
- 1 Tbsp garlic cloves, minced
- 2 Tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp ground paprika
- 1/2 tsp pepper, freshly ground
- 1 cup corn kernels
- 1 can black beans, drained and rinsed
- 4 large eggs
- (To taste) cheddar cheese
- (For garnish) cilantro, chopped
Preheat oven to 425 °F.
Halve the potatoes or quarter those that are large. Place in a large bowl along with the zucchini, pepper, olive oil, garlic, spices and salt and pepper. Place in a single layer and roast until potatoes are tender, about 25 to 30 minutes.
Add the black beans and corn and stir together. Make four little wells in the pan, gently cracking the one egg in each one, trying to keep the yolk intact.
Sprinkle with shredded cheese then season the eggs with a bit of salt and pepper then place back in the oven and bake another 5 to 7 minutes until egg whites are just opaque. The eggs will continue to cook once you remove the pan from the oven and the eggs are very easy to overcook.
Remove from oven and garnish with cilantro, if desired. Divide among four plates and serve immediately.