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Roasted Vegetable Breakfast Bowl with Fried Egg

An easy meal that you can enjoy any time of the day! Deliciously satisfying with great flavor and nutrition!
Print Recipe
Prep Time 5 mins
Cook Time 23 mins
Total Time 30 mins
Course Breakfast, Main Course, Side Dish
Servings 2 people

Ingredients
  

Roasted Vegetables

  • 1/2 lb Red skin potatoes
  • 1 Bell pepper (any color or mini bell)
  • 1 Zucchini
  • 1 Summer Squash
  • 1.5 cups Chopped broccoli
  • 1 cup Mushrooms
  • 1 tsp Fresh or Dried Thyme
  • 1 tsp Fresh or Dried Oregano
  • 1 tbsp Olive oil
  • 1/2 tsp Salt and Pepper each

Fried Egg

  • 2 Eggs
  • 1 tsp Olive oil or avocado oil

Spicy Greek Yogurt Sauce

  • 1 cup Greek yogurt
  • 1 juice of Lemon
  • 1 tsp Siracha
  • 1 tsp Cumin
  • 1 tbsp Soy sauce

Instructions
 

  • Preheat your oven to 400 degrees.
  • Add all of the chopped vegetables and season with herbs, salt, pepper and drizzle with olive oil to a large baking tray. Mix well.
  • Spread the vegetbles out evenly, in a single layer on the baking tray. Roast for 15 minutes. Stir then roast for another 10-15 minutes.
  • As the vegetables are baking, prepare the eggs. I love a runny yolk so I do over easy.
  • If you're making the sauce just mix all of the ingredients in a bowl or mason jar. Stir everything together well or blend.
  • Once the veggies are cooked, divide them between two bowls, add some cheese if you want then top with the egg and a drizzle of the sauce.