Roasted Mediterranean Veggies with Poached Eggs and Feta

Serves 2
Prep Time 20 min
Cook Time 35 min
Print Recipe
Roasting vegetables develops deep flavours and sweetness while requiring minimal hands-on time. This Mediterranean-inspired dish combines tender eggplant, peppers, and zucchini with poached eggs and salty feta. The one-pan approach yields a protein-rich meal that works for breakfast through dinner.

Ingredients

  • 1 ½ tbsp (25 mL) olive oil
  • 1 tbsp (15 mL) balsamic vinegar
  • ¼ tsp (1.25 mL) dried basil
  • ¼ tsp (1.25 mL) dried oregano
  • ¼ tsp (1.25 mL) dried thyme
  • ⅛ tsp (0.5 mL) salt
  • 1 ½ cups (375 mL) cubed eggplant (1/2-inch/1 cm cubes)
  • 8 cremini or white mushrooms, quartered
  • 1 medium zucchini, cut into 1/2-inch/1 cm cubes
  • 14 cherry tomatoes, halved
  • 4 eggs
  • ¼ cup (60 mL) crumbled feta cheese
  • Freshly ground black pepper, to taste
  • 1 tbsp (15 mL) chopped fresh parsley (optional)

Instructions

  • Step 1

    Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.

  • Step 2

    In a small bowl, whisk olive oil, balsamic vinegar, basil, oregano, thyme, and salt until blended.

  • Step 3

    In a large bowl, combine eggplant with about 2 tsp (10 mL) of the oil and vinegar mixture, tossing to coat. Spread eggplant on the prepared baking sheet. Bake for 10 minutes.

  • Step 4

    While eggplant is baking, in the same large bowl, combine mushrooms, zucchini, and tomatoes. Drizzle remaining oil and vinegar mixture over vegetables; toss to coat.

  • Step 5

    Remove eggplant from the oven; stir. Add vegetables, spreading out evenly on the baking sheet so they are in a single layer. Bake until vegetables are roasted, about 25 minutes, stirring after 15 minutes.

  • Step 6

    Near the end of the roasting time, poach eggs in simmering water until yolks are cooked as desired, 3 to 5 minutes. Remove eggs with a slotted spoon and drain on paper towel.

  • Step 7

    Spoon vegetables onto two plates. Sprinkle feta cheese over top, then add poached eggs, pepper, and parsley, if using.

Paperclip IconTips

  • If you prefer, omit the parchment paper and bake the vegetables on a baking sheet drizzled with olive oil.
  • Adjust the quantities of the veggies to your liking or vary the vegetables as desired (e.g. try sliced onions, chopped sweet peppers, and/or halved baby potatoes), keeping in mind some will require longer roasting times. Whole garlic cloves can be added too.
  • Substitute grated Parmesan cheese for the feta cheese.

Nutrition Facts

Per serving
Calories341
Fat23 g
Saturated Fat6 g
Trans Fat0 g
Carbohydrate16 g
Fibre5 g
Sugars8 g
Protein18 g
Sodium434 mg