Portobello Mushroom Egg Bake with Colorful Roasted Veggies

• doses: 4 servings
• tempo ativo: 5 minutes
• tempo total: 55 minutes

Ingredientes

2 Sweet Potatoes

2 T. + 1 tsp. Extra Virgin Olive Oil (EVOO)

2 Bell Peppers*

1 Zucchini

1 T. Garlic Powder

1 T. Italian Seasoning

Salt + Pepper to taste

3-4 Portobello Mushrooms

3-4 Eggs

Instruções

Preheat oven to 400 F.

Wash, scrub, and cube sweet potato. Toss with 1 T. EVOO and sprinkle with salt and pepper.

Add potatoes to a heavy pan or baking dish and roast for 20 minutes.

Wash and dice remaining vegetables. Toss with 1 T. EVOO, garlic, Italian seasoning, salt and pepper.

Carefully wipe mushrooms with a paper towel - don't rinse (they will absorb too much water). Remove stem and scoop out "gills" (the brown stuff). Brush with remaining 1 tsp. EVOO and place face down on a baking sheet.

After the potatoes have roasted for 20 minutes, remove from oven, and add remaining vegetables to pan. Return pan to oven along with the mushroom baking sheet (put this on the top rack).

Bake for 5 minutes, then remove mushrooms, and flip. Bake for 5 more minutes.

Remove everything from the oven. Add mushrooms to pan and carefully crack an egg into the center of each mushroom.

Return to the oven for another 20-25 minutes, or until the whites of the eggs are fully cooked.

Serve with hot sauce, ketchup, etc.