Roasted Vegetable and Egg Bowl

Name: Roasted Vegetable and Egg Bowl
Cook time: 25 min
Total time: 25 min
Ingredients: 2 medium carrots, peeled and chopped into 1-inch pieces; 1 large sweet potato, peeled and chopped into 1-inch cubes; 1 large red onion, chopped into 1-inch wedges; 2 medium Brussels sprouts, trimmed and halved; 2 cloves garlic, peeled and minced; 2 tablespoons olive oil; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 4 large eggs; Salt and pepper, to taste

25 min

As the roasted vegetables emerge from the oven, their tender, caramelized flesh and the aroma of toasted spices fill the air, signaling that it's time to assemble the Roasted Vegetable and Egg Bowl. The combination of crunchy, roasted root vegetables and a oozy, soft-poached egg creates a satisfying textural contrast. This hearty bowl is built on a foundation of slow-cooked, roasted vegetables, carefully selected to bring depth and warmth to a chilly evening.

Ingredients

2 medium carrots, peeled and chopped into 1-inch pieces
1 large sweet potato, peeled and chopped into 1-inch cubes
1 large red onion, chopped into 1-inch wedges
2 medium Brussels sprouts, trimmed and halved
2 cloves garlic, peeled and minced
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
4 large eggs
Salt and pepper, to taste

Method

1Preheat the oven to 425°F (220°C).
2In a large bowl, toss the chopped carrots, sweet potato, red onion, and Brussels sprouts with the minced garlic, olive oil, ground cumin, and smoked paprika until they are evenly coated.
3Spread the vegetables in a single layer on a large baking sheet lined with parchment paper.
4Roast the vegetables in the preheated oven for 25-30 minutes, or until they are tender and deeply golden, stirring occasionally.
5While the vegetables are roasting, bring a large pot of water to a boil and prepare to poach the eggs.
6Poach the eggs for 4-5 minutes, or until the whites are set and the yolks are still runny, then remove them with a slotted spoon and drain off any excess water.
7To assemble the bowls, divide the roasted vegetables among four bowls and top each portion with a poached egg.
8Season the eggs and vegetables with salt and pepper to taste.
9Serve the Roasted Vegetable and Egg Bowls immediately, garnished with any desired fresh herbs or additional spices.
10Divide any remaining vegetables and eggs among the bowls, making sure each portion is generous and satisfying.