Fine Lines

Volume 1, Issue 1

Issue link:

Contents of this Issue


Page 14 of 15 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

Articles in this issue

Links on this page

Archives of this issue

view archives of Fine Lines - Volume 1, Issue 1