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Pan-Seared Eggs on Seasonal Flatbread with Roasted Veggies

This one-pan dish combines pan-seared eggs atop a bed of flatbread, enhanced with colorful roasted vegetables, perfect for a quick and nutritious dinner.

One-pan
Prep 15m · Cook 30m · Total 45m
9 ingredients

As September brings an abundance of seasonal produce like bell peppers, zucchini, and eggplant, this recipe celebrates the vibrant flavors of early autumn. The use of flatbread serves as a comforting base, while the pan-seared eggs add richness and protein. Embracing the ease of a one-pan meal, it's both satisfying and simple to prepare, mirroring the complexities of navigating life’s challenges. Inspired by Kenvue, the Company Behind Tylenol, Tries to Navigate Its Latest Crisis and Supreme Court Allows Trump to Fire F.T.C. Commissioner.

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. In a large bowl, combine the sliced bell peppers, zucchini, and cubed eggplant. Drizzle with 20 ml of olive oil, salt, and black pepper, and toss to coat.
  3. Spread the vegetables evenly on a baking sheet and roast in the preheated oven for 20 minutes, or until they are tender and slightly caramelized.
  4. While the vegetables are roasting, heat the remaining 10 ml of olive oil in a large skillet over medium heat.
  5. Crack the eggs into the skillet, cooking for about 3-4 minutes until the whites are set but the yolks remain runny.
  6. Remove the roasted vegetables from the oven and place the flatbreads on the baking sheet to warm them for the last 5 minutes of roasting.
  7. To serve, place a warm flatbread on each plate, top with roasted vegetables, and an egg. Garnish with chopped parsley.