As a diet reset, we tried Whole 30 and lasted a whopping 7 days. One of the meals we really loved was this hearty breakfast. The leftover roasted veggies were great on a salad for lunch the next day.
Ingredients:
3 tablespoons olive oil
1 squash, peeled, seeded, and cubed
2 large parsnips, peeled and sliced
3 large carrots, peeled and sliced
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
salt and pepper
6 eggs
2 tablespoons fresh cilantro, chopped
Preparation:
1. Preheat oven to 425 degrees. Line a large baking sheet with a Silpat mat.
2. Toss squash, parsnips, carrots, and garlic in olive oil with salt, pepper, chili powder, cumin, and paprika. Spread out in a single layer on the baking sheet.
3. Bake for 20-25 minutes, until veggies are soft and tender.
4. Heat a medium skillet on the stove. Working in batches, fry eggs sunny side up. Season with salt and pepper.
5. Place veggies on a plate, top with 1-2 fried eggs per person. Garnish with cilantro.
Ingredients:
3 tablespoons olive oil
1 squash, peeled, seeded, and cubed
2 large parsnips, peeled and sliced
3 large carrots, peeled and sliced
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
salt and pepper
6 eggs
2 tablespoons fresh cilantro, chopped
Preparation:
1. Preheat oven to 425 degrees. Line a large baking sheet with a Silpat mat.
2. Toss squash, parsnips, carrots, and garlic in olive oil with salt, pepper, chili powder, cumin, and paprika. Spread out in a single layer on the baking sheet.
3. Bake for 20-25 minutes, until veggies are soft and tender.
4. Heat a medium skillet on the stove. Working in batches, fry eggs sunny side up. Season with salt and pepper.
5. Place veggies on a plate, top with 1-2 fried eggs per person. Garnish with cilantro.