This SOFT BOILED EGG AND CHARRED VEGGIE BOWL will make all of your brunch dreams come true. Charred bell peppers, onion, and tomatoes, roasted potatoes, greens, avocado, soft boiled eggs, and LOTS of cilantro! On that note, are you a cilantro lover or hater? I love it, clearly.
SOFT BOILED EGG AND CHARRED VEGGIE BOWL:
-1 bell pepper, de-seeded and sliced
-1 yellow onion, cut in half and sliced
-1 pint cherry tomatoes
-1 pound potatoes (I like fingerling or Yukon gold)
-eggs (I use @vitalfarms)
-oil of choice (I used melted @dignitycoconuts coconut oil)
-avocado and cilantro to garnish
1. Start by chopping your potatoes into ½ inch chunks, tossing with about 2 tbsp oil and a hearty pinch of salt, and roast at 400 for about 40 minutes, until golden, stirring half way through.
2. When the potatoes are about half way done, heat a large skillet and a medium skillet over medium heat (cast iron is my preference!). When hot, add about 2 tbsp oil along with the sliced bell pepper and onion to the large skillet and 1 tbsp oil with the tomatoes in the other. Toss to combine, then let cook, undisturbed, for 5 minutes. Stir briefly, then let cook for another 5 minutes until tender.
3. While the veggies are cooking, bring a pot of water to a boil over high heat. Add your eggs, reduce the heat so that the water is simmering, and set a timer for 7 minutes. When the timer is done, immediately transfer the eggs to a bowl of ice water using a slotted spoon. Peel when cool enough to handle.
4. To plate, serve the potatoes, charred veggies, tomatoes, and a handful of greens with the soft boiled eggs, avocado, and cilantro!
I like to cook the veggies in large batches and use them to mix and match bowls like this all week long!
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