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Roasted Tomato + Asparagus Egg Bake Recipe

Ingredients

  • 1 lb. thin asparagus woody ends broken off
  • 1 cup cherry or grape tomatoes
  • 1 Tbsp extra virgin olive or avocado oil
  • 4 large free-range eggs
  • sea salt and fresh ground black pepper to your taste

Instructions

  • Preheat oven to 425 degrees f.
  • Toss asparagus and tomatoes with oil in a shallow, rimmed baking sheet just large enough to hold vegetables in a single layer, without overlapping.
  • Roast veggies for about 10 minutes, until asparagus is just crisp-tender and tomatoes have wilted.
  • Very gently crack eggs over asparagus mixture. Return to oven and roast until egg whites are just set, and yolks are to your liking; about 5-7 minutes.
  • Season with sea salt and fresh ground pepper and enjoy.