Prep Time
Cooking Time
Serving
Degree of Difficulty
A hearty and flavorful breakfast hash combining roasted tomato, potato, and carrot, seasoned with herbs, served with a light poached egg on top for a satisfying morning meal.
Calories:
320kcal
16%
Protein:
12g
24%
Carbohydrates:
45g
15%
Sugar:
12g
24%
Sodium:
350mg
15%
Fiber:
8g
32%
Fat:
10g
15%
Set the oven to 200°C (390°F). Slice tomatoes, potatoes, and carrots into uniform pieces. Toss with olive oil, minced garlic, salt, and pepper. Spread on a baking sheet.
Place the baking sheet in the oven and roast for 12-15 minutes until vegetables are tender and slightly caramelized.
Meanwhile, bring a pot of water to a gentle simmer. Crack eggs into individual cups, then slide into simmering water. Cook for 3-4 minutes until whites are set but yolks remain runny.
Transfer roasted vegetables to plates, sprinkle with chopped herbs, and top each with a poached egg. Season with additional salt and pepper if desired.