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Harissa Vegetable and Egg Tray Bake

Jolie Wiener
By: Jolie Wiener
December 4, 2019


Breakfast? Dinner? Who knows.. But what we do know, is how easy, cheap and healthy this delicious, colorful egg tray bake with vegetables is! This is great for any meal at any time of day. This will become a staple in your home!

Servings: 4


-500g pumpkin, peeled

-1 zucchini, sliced

-1 carrot, sliced

-1 red pepper, sliced

-4 red radishes, halved

-100g green beans, trimmed

-3 garlic cloves, sliced

-2 tablespoons extra virgin olive oil

-3 teaspoons harissa Middle Eastern spice blend or paste

-400g can black eye beans, drained, rinsed

-4 eggs

-Fresh parsley leaves, to serve


-Preheat oven to 220°C/200°C fan-forced. Grease a large shallow baking dish.
-Combine oil, garlic, spice blend, pumpkin, zucchini, red pepper, red radish, carrot and green beans in prepared dish. Bake for 20 minutes or until starting to char.
-Sprinkle over black eye beans. Make 4 indents in the vegetables. Crack 1 egg into each indent. Bake for a further 5 – 8 minutes or until eggs are cooked to your liking and black eye beans are hot.    – Sprinkle with parsley. Serve and enjoy!

Nutrition Facts: Per Serving

KCal: 425
Fat: 15.7g total
Carbohydrates: 50.8g total
Protein: 17.6g

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