Description
Bake it and forget it is one of our favorite cooking methods for a one pan breakfast. Top roasted root veggies with poached or fried eggs and get ready to follow this simple recipe every weekend.
Ingredients
Scale
- 6 cups potatoes, cubed
- 3 cloves garlic, minced
- 1 large red onion, diced
- 3 tablespoons olive oil
- 3 teaspoons salt
- 2 teaspoons black pepper
- 1 tablespoon smoked paprika
- 4 poached eggs
- Scallions, finely chopped (optional)
- Parsley, finely chopped (optional)
Instructions
- Preheat open to 425°F.
- In a large mixing bowl, combine potatoes, garlic, and onion with olive oil, salt, pepper, and smoked paprika. Toss until evenly coated and transfer to an oven safe skillet.
- Bake for 55-65 minutes, stirring once half way, or until golden brown and fork tender.
- Remove from the oven and immediately prepare the poached eggs.
- Transfer the eggs on top of the baked veggies and garnish with parsley or scallions. Serve and enjoy!