Herby Root Veg and Egg Dinner
Ingredients
Serves 4 people
½ lb small sweet potatoes, quartered
1 lb potato medley, halved or quartered
½ lb medium to small size yukon gold potatoes, quartered
½ lb medium to small size purple potatoes, quartered
½ lb carrots, biased cut
1½ tsp salt
1½ tsp aleppo chili flake
1 cup sharp cheddar, shredded
4-8 eggs
Herb sauce
½ cup parsley, finely chopped
3 sprigs rosemary, finely chopped
¼ cup chive, finely chopped
3 medium cloves garlic, finely chopped
Zest of one large lemon
⅛ cup olive oil
Pinch of chili flake
Preparation
- Preheat the oven to 380 degrees.
- Thoroughly wash root veggies. Peel the carrots and sweet potatoes. Leave the skins on the other tatters.
- Quarter all the potatoes, making sure they are all similar in size. Bias cut the carrots.
- Toss with oil, salt and chili flake.
- Evenly spread veggies out on a parchment lined sheet pan.
- Bake for 20 minutes
- While the veggies are roasting, finely chop all the herbs and garlic. Mix in oil, lemon zest and chili flake. Set aside.
- Remove sheet pan and flip veggies to golden on the other side. A bit tedious but I promise it’s worth it. Bake for another 15 minutes.
- Shred your preferred sharp cheddar cheese. I like Coastal aged cheddar.
- Remove the sheet pan and pour your herb sauce over the veggies. Toss until everything is coated in that yummy sauce.
- Spread the veg out again making pockets for your eggs, 1-2 eggs per person. Sprinkle cheese over the veg, then crack eggs into the prepared pockets.
- Cook till whites are cooked and yolks runny, about 5-8 minutes.
