Baked Farm Eggs and Vegetables
Being blessed with chickens, we have an abundance of eggs. I am always on the prowl for new ways to cook them. My daughter shared the following recipe with me. Try it for a hearty breakfast or a quick vegetarian dinner.
Baked Farm Eggs and Vegetables
3 cups diced, peeled potatoes (4 medium)
2/3 cup diced onion (2 small)
2 cups diced mixed vegetables (carrot, bell pepper, zucchini, etc.)
2 Tbsp olive oil (divided)
1/2 tsp chopped fresh rosemary
1/2 tsp garlic salt
5 eggs, or one per person
3/4 cup shredded Parmesan cheese
Preheat oven to 350 degrees F.
Simmer potatoes in boiling water until tender, about 8 minutes. Drain and set aside.
On a medium-hot burner, heat an oven-proof skillet (cast iron works great) and add 1 Tbsp of olive oil. Saute onions over medium heat until gently browned and carmelized. Add vegetables. Saute until slightly cooked and browned.
Add remaining 1 Tbsp of olive oil, potatoes, rosemary, and salt. Turn heat to low.
Crack eggs over vegetable/potato mixture, spacing evenly. Sprinkle cheese on top. Add black pepper to taste.
Bake at 350 F for 12 minutes for runny yolks. Bake another 3 minutes for firmer yolks.