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Roasted Vegetable Egg Flatbread

A vibrant one-pan dish featuring roasted seasonal vegetables and eggs on a warm flatbread, perfect for a cozy weeknight meal.

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

This recipe draws inspiration from the colors and themes of investment and resilience, showcasing the rich hues of roasted vegetables and the comforting essence of eggs. The bright yellow of the eggs symbolizes hope and prosperity, while the earthy tones of the vegetables reflect the historical depth and struggles of the past. Each bite offers a nod to the vibrant cultures and stories that shape our world. Inspired by Japanese Executives Called On by Trump Pledge U.S. Investment and A 17th-Century Crypt Shines a Light on Milan’s Most Impoverished.

Instructions

  1. Preheat the oven to 200°C (400°F).
  2. Chop the red bell pepper, zucchini, carrot, and red onion into bite-sized pieces.
  3. In a large mixing bowl, combine the chopped vegetables with olive oil, salt, and black pepper.
  4. Spread the vegetables in a single layer on a baking sheet and roast for 20 minutes until tender and slightly caramelized.
  5. Remove the baking sheet from the oven and create four small wells in the roasted vegetables.
  6. Crack an egg into each well and return the baking sheet to the oven for an additional 10 minutes, or until the eggs are set to your liking.
  7. While the eggs are baking, warm the flatbreads in a skillet over medium heat for about 2 minutes on each side.
  8. To serve, place the warm flatbreads on plates, top with the roasted vegetables and eggs, and garnish with chopped parsley.