Connect with us

Vegetarian News

Roasted Sweet Potato Baked Eggs

https://naturallyella.com/sweet-potatoes-baked-eggs/

Close-up, overhead photo of roasted sweet potatoes with baked eggs nestled in among the sweet potatoes.

Some recipes are born from a love of making some of my recipes easier. I love to whip up a good quiche or frittata but sometimes I like to keep things simple (really simple). This baked egg dish is about as easy as it gets, once you get quick at dicing.

The Sweet Potatoes

Don’t throw this recipe out if you don’t like sweet potatoes. It’s really the concept of baked eggs that I would recommend. Any vegetable that goes well with baked eggs, and can be roasted, is a possibility here.

During the winter months, try different varieties of squash. During the spring, roasted asparagus is a nice touch (but I’d skip the first roasting step- no one likes mushy asparagus). And finally, in summer, roasted sweet corn and peppers rounds out the year. You could also mix two recipes and use something along the lines of this sunchoke hash.

Alliums

There are a few items that you can tell I love, just by the amount I use them in recipes. Shallots are at the top of the list. Sure, they are can be more of a pain to prep but the flavor gets me every time. It’s the perfect mix of sweet and savory, all with a small hint of garlic.

Of course, you can go with something a bit more forward. Try a bit of minced garlic added in with the sweet potatoes. During the spring months, green garlic can also add a nice flavor (and a bit of color contrast!) Or, go with the solid stand-by of minced yellow onion.

Vegan (a complete overhaul)

For almost every recipe I give, I can almost always turn it vegan. That is, however, a bit harder when baked eggs are the star of the show. I’d say if you’re bent on doing something similar, roast the sweet potatoes and turn it into a tofu scramble. Not the same but still delicious.

Spicy Baked Eggs

Finally, switch up the herbs. I’ve made this with a bit more savory elements and it’s delicious. Coat the sweet potatoes in a bit of curry powder, berbere spice, or a simple mix of cumin/coriander. It takes a bit of reworking the herbs but the end egg bake is delicious.

Overhead photo of roasted sweet potatoes and baked eggs, topped with rosemary and goat cheese.

Print

Close-up, overhead photo of roasted sweet potatoes with baked eggs nestled in among the sweet potatoes.

Roasted Sweet Potatoes, Gorgonzola and Baked Eggs


Ingredients

1 medium sweet potato (about 1 pound)

¼ minced shallot

2 heaping teaspoons minced fresh thyme

2 heaping teaspoons fresh minced rosemary

1 tablespoon olive oil

¼ teaspoon sea salt

2 large eggs

Goat cheese or feta, for topping (optional)

Crushed red pepper, for topping (optional)


Instructions

  • Heat your oven to 425˚F and have a 8×8 (or similar-sized) baking dish ready. Give the sweet potato a good scrub and cut it into 1/2″ cubes. Place in the pan along with the shallot, olive oil, herbs, and salt. Toss until well combined. Place in the oven and roast for 25 to 30 minutes.
  • Once the sweet potatoes are mostly tender, create two wells and crack in the eggs. Return the pan to the oven and bake for another 8 to 10 minutes, until the whites are set and the yolks are to your desired doneness. 
  • Top with cheese and crushed red pepper if desired.

Keywords: egg bake, baked eggs

9

Continue Reading
Advertisement

Vegetarian News

Marinated Tomato and Avocado Salad

I did not like tomatoes as a child. My mom grew tomatoes in our garden and I always turned up my nose at them. What a missed opportunity to enjoy something so delicious! As an adult with my own garden, I was excited to grow a big harvest this summer. Unfortunately, both tomato plants died before they produced any fruit! If you’re lucky enough to have a homegrown bounty of fresh tomatoes still warm from the summer sun, I beg you to make this marinated tomato and avocado salad.

In fact, I beg you to make this marinated tomato and avocado salad even if you don’t have a vegetable garden. That is, unless you’ve discovered this recipe in the dead of winter and all you can find are bland greenhouse tomatoes. In that case, bookmark this page and come back in summer when tomatoes have the absolute best flavor. I used pearl tomatoes on the vine for this recipe because they’re the perfect bite size when sliced into quarters. Feel free to use whatever tomatoes you have on hand!

marinated tomato salad

This marinated tomato and avocado salad is a fantastic summer recipe whether you’re barbecuing at home or headed out for a picnic. The tomatoes can chill in the fridge while you prep the rest of your feast, making this a really simple recipe to prepare if you’re in charge of multiple dishes. Dice and add the avocado just before serving for the best results.

While incredibly fresh and delicious on its own, there are many ways you can bulk up this marinated tomato and avocado salad if you need to feed a crowd. Try adding cooked quinoa, couscous, or farro. Or, turn it into a pasta salad by adding cooked and cooled shells or penne. I have big plans to spread this salad on crusty bread for a bruschetta-inspired appetizer.

Print

Marinated Tomato and Avocado Salad


  • Author:
    Kate Kasbee

  • Prep Time:
    10 mins

  • Cook Time:
    30 mins

  • Total Time:
    40 minutes

  • Yield:
    8 servings

  • Category:
    Salad

  • Cuisine:
    Vegan

  • Diet:
    Vegan


Ingredients

  • 2 pounds pearl tomatoes on the vine
  • ½ red onion
  • 4 garlic cloves, peeled and finely chopped
  • 1 ½ tablespoons lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon agave
  • ½ teaspoon salt
  • A few twists of black pepper
  • 1 or 2 ripe avocados, diced (depending on your preference and the size of your avocados)
  • ⅓ cup cilantro, chopped


Instructions


Recipe Card powered by

The post Marinated Tomato and Avocado Salad appeared first on Well Vegan.

Continue Reading

Trending