2 large sweet potato (cut into 1/2-inch cubes)
2 tablespoons olive oil
Salt and pepper
1 pound Brussels sprouts (trimmed and cut in half)
1/2 onion (large diced)
1 bell pepper (large diced)
1 teaspoon smoked paprika
1/2 teaspoon ground cumin
1 pinch cayenne pepper
4 garlic cloves (roughly chopped)
6 large eggs
Steps to Make It:
1- Gather the ingredients.
2- Preheat the oven to 425 F.
3- Add the sweet potatoes to a large baking sheet. Toss them with 1 tablespoon of oil and season with salt and pepper. Spread into a single layer. Roast for 20 minutes.
4- Toss the Brussels sprouts, onion and bell pepper in the remaining 1 tablespoon of oil and the paprika, cumin and cayenne pepper. Season with salt and pepper and add to the sweet potatoes. Toss together and spread out into a single layer. Roast for 15 more minutes, or until the potatoes are tender and the sprouts are browned.
5- Reduce the oven temperature to 400 F.
6- Add the garlic and add the veggies to a medium, oiled cast iron skillet or leave it in the baking sheet in an even layer.
7- Crack each egg on top of the veggies evenly spaced apart and not touching the sides of the pan. Season with salt and pepper. Bake for about 15 minutes, or until the whites are set but the yolks are runny. Test the egg whites by poking them with a knife.
I added beets to the side because my husband doesn't like beets and I want a bit more vegetables.
You can add it to the recipe above if you like a sweet and sour flavor. Let me know how do you like it 😉
How to make it:
1/2 pound of organic beets
Cut beets in slices.
Place in a pan with water (until covering the beets).
Boil it for approximately 20 min or until you be able to insert a fork with ease.
Remove beets from water and serve it.
This is such an easy full meal recipe. It is not just quick but, it is also healthy. If you want to have more vegetables, you can add beets as a side dish. Enjoy and let me know your experience :)
Use organic ingredients as often as possible. Your microbiome and your gut will thank you.
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