You are going to love this quick and easy dinner (or breakfast) idea. Roasted potatoes, zucchini, peppers, beans, corn and eggs.

Prep
5 mins
Cook
35 mins
Serves
4
Ingredients
14
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Equipment

  • Large bowl
  • Baking sheet

Ingredients

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  • 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
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Instructions

  • Step 1

    Preheat oven to 425 °F.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    Remove from oven and garnish with cilantro, if desired. Divide among four plates and serve immediately.