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Mediterranean Vegetable Hash with Baked Eggs and Feta | Taste and Tipple

Mediterranean Vegetables with Baked Eggs and Feta

Course Breakfast, Main Course
Cuisine Mediterranean
Keyword Mediterranean Vegetables with Baked Eggs and Feta
Prep Time 15 minutes
Cook Time 48 minutes
Total Time 1 hour 3 minutes
Servings 4

Ingredients

  • 2 cups diced peeled sweet potato about 1 inch (2.5 cm) dice
  • cup olive oil
  • Salt and freshly ground black pepper
  • cups diced red pepper about 1 inch (2.5 cm) dice
  • cups fennel about 1 inch (2.5 cm) dice
  • cups red onion about 1 inch (2.5 cm) dice
  • cups zucchini about 1 inch (2.5 cm) dice
  • 8 cocktail-size tomatoes halved
  • 1 tbsp chopped fresh rosemary
  • 1 tbsp chopped garlic
  • 1 tsp hot smoked paprika
  • 4 large eggs
  • ¼ cup crumbled feta cheese
  • 2 tbsp chopped Italian parsley

Instructions

  1. 1 Preheat oven to 425°F.
  2. 2 Toss sweet potato with 2 tbsp olive oil and season with salt. Place on a large rimmed baking sheet and bake for 10 minutes or until beginning to soften.
  3. 3 Combine red pepper, fennel, red onion, zucchini and tomatoes in a large bowl. Add remaining ¼ cup olive oil, rosemary, garlic and smoked paprika. Season well with salt and pepper and toss gently to combine.
  4. 4 Use a wooden spoon to move sweet potato to one end of baking sheet, and pour vegetable mixture on the other half, shaking pan slightly to ensure that all veg is in a single layer (turn tomatoes cut-side up). Roast for 30 minutes, stirring occasionally, or until all vegetables are soft and lightly caramelized.
  5. 5 Remove baking sheet from oven and, working quickly, use a wooden spoon to carefully push vegetables into 4 piles (making sure that sweet potato is distributed equally). Make a well in the centre of each pile and squish a tomato or 2 in the middle (so that its skin provides a base for the egg). Crack an egg into each. Season with salt and pepper and sprinkle with feta.
  6. 6 Bake for 6 to 8 minutes or until egg whites are set but yolks are still slightly runny. Sprinkle with parsley. Use a large spatula to carefully transfer portions of vegetables and eggs to serving plates.

Recipe Notes

Recipe from: Mott, Eshun. "Roasted Mediterranean Vegetables with Baked Eggs and Feta." Food & Drink. Autumn 2016.