Eggs Baked atop Roasted Nightshade Vegetables
1 lg. onion, peeled, cut in half lengthwise and sliced thickly
1 small-medium eggplant, peeled, cut into chunks
1 lg. zucchini
4-6 tomatoes – depending on size
2 lg. bell peppers – red green or yellow cut into 1” wide, long slices
4 cloves garlic – chopped
4 tablespoons olive oil
Salt and Freshly ground black pepper
Parsley & Dill for garnish
Toss all prepared veggies, including garlic, salt and pepper with olive oil in a large bowl and divide into individual casserole dishes or 1 8×10 casserole dish.
Bake at 400° for 30-40 minutes, stirring halfway through. Remove from oven in order to add eggs. Gently crack 1 egg atop each casserole dish or in 4 spots in single casserole. Return to oven and bake for 10-12 minutes longer until while is cooked and yolk is still runny in the middle.
Remove from oven and garnish with parsley and dill and extra salt and pepper to taste. Enjoy!