Level up your breakfast game with this recipe. The runny yolk oozing onto the roasted vegetables on garlic toast is irresistible.
Roasted Vegetables and Poached Egg on Toast Recipe
The runny yolk oozing onto the roasted vegetables on garlic toast is irresistible.
Ingredients
Roasted Vegetables and Poached Egg on Toast Ingredients
- 1/4 Cup olive oil divided
- 1 eggplant large, Cut into small cubes
- 1 zucchini large, Cut into small cubes
- 1 red bell pepper large, Cut into small cubes
- 1 Cup white onions sliced
- 1 1/2 cups native tomatoes cut into chunks
- 1 tablespoon dried thyme
- 1/2 tablespoon dried oregano
- 1 teaspoon Salt
- 1/4 teaspoon ground black pepper
- 6 slices toasted garlic bread
- 6 eggs poached
- fresh basil to garnish
Instructions
- Heat 1 tablespoon olive oil in a large pan over medium heat. Cook eggplant until tender, about 2 minutes. Set aside.
- Heat 1 tablespoon olive oil in a large pan over medium heat. Cook eggplant until tender, about 2 minutes. Set aside.
- Heat 1 tablespoon olive oil in a large pan over medium heat. Cook eggplant until tender, about 2 minutes. Set aside.
- Heat remaining oil in the same pan. Sauté onions until translucent. Add garlic; sauté for 1 minute. Add tomatoes; cook until soft and tender, about 4 to 5 minutes. Add eggplant, zucchini, bell peppers, and herbs. Season with salt and pepper. Toss and cook for 1 minute. Set aside.
- Heat remaining oil in the same pan. Sauté onions until translucent. Add garlic; sauté for 1 minute. Add tomatoes; cook until soft and tender, about 4 to 5 minutes. Add eggplant, zucchini, bell peppers, and herbs. Season with salt and pepper. Toss and cook for 1 minute. Set aside.
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