This colorful breakfast isn't just filling and hearty, it's also quite healthy! Both those who don't eat gluten and those who prefer to maintain a plant-based diet will enjoy these poached eggs served with warm roasted veggies. This breakfast is served with a sweet and savory Romesco sauce on the side - a roasted pepper and tomato-based sauce from Catalonia, Spain.
Ingredients for breakfast dish:
Method of preparing the breakfast dish:
-
Preheat the oven to 400˚F (200˚C).
-
Clean and chop the vegetables.
-
On a baking sheet line the vegetables, and coat in oil and salt.
-
Roast these for about 40 minutes, until tender.
-
In a food processor, blend the tomatoes, peppers, garlic, almonds, paprika, and salt until thick and combined.
-
To make the poached eggs, add 2 cups of water and 1 tablespoon vinegar in a medium-sized pot. When the water boils stir until the water is spinning. Add a cracked egg into this and let it cook for 4 minutes until the egg white is opaque. Spoon out the egg with a slotted spoon.
-
Serve the roasted vegetables, poached eggs, and sauce on a plate.
Chef's Tip:
Experiment with different roasted veggies. Whatever you have in the fridge or the garden will work!
Go to BabaMail
