www.ascpskincare.com 15
Serves 4
You are going to love this quick and easy
breakfast (or dinner) idea. It's delicious and packed
with vitamin D-rich eggs and cheese.
1 pound new potatoes, cubed
2 cups sliced zucchini
1 medium bell pepper, chopped
1 tablespoon minced garlic cloves
2 tablespoons olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon ground paprika
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup corn kernels (fresh, thawed from frozen, or canned)
1 can black beans, drained and rinsed
4 large eggs
1/2 cup shredded cheddar cheese
Chopped cilantro, for garnish
Preheat oven to 425 degrees F.
Place cubed potatoes in a large bowl along with the zucchini,
bell pepper, garlic, olive oil, spices, and salt and pepper. Arrange
in a single layer in a baking pan and roast until potatoes are
tender, about 25–30 minutes.
Add corn and black beans to the potato mixture; stir together.
Make 4 little wells in the pan, gently cracking one egg in each
one, trying to keep the yolk intact. Sprinkle with shredded
cheese, then season the eggs with a bit of salt and pepper.
Place back in the oven and bake another 5–7 minutes until egg
whites are just set. The eggs will continue to cook once you
remove the pan from the oven, so I recommend taking them out
once whites are just opaque.
Remove from the oven and garnish with cilantro, if desired.
Divide among 4 plates and serve immediately.
Sheet Pan Breakfast Hash
