Roasted Mediterranean Vegetables With Eggs

I would love to fully embrace a plant-based diet, but unfortunately, I am just not ready to give up eggs, seafood and poultry entirely at this time. I do however try to plan vegetarian meals at least half the week, so I am working my way there. Since I keep primarily an Italian kitchen, there are many, many meatless meals that I can make every day including an option of pasta dishes, pizza, hearty soups and stews, grain-based dishes, and of course vegetable entrees like this one.

Since I keep chickens in Italy and hope to do so as well here in North America soon, I will always include eggs in my diet. Adding eggs to any vegetable based dish adds essential protein, and just makes it feel more complete. This dish is one I make often as it can be thrown together quickly, and you can use vegetables that you have on hand. I included cherry tomatoes, eggplant, and roasted peppers, but you could also add in some zucchini and onions if you prefer.

The vegetables break down and soften as they cook, creating a tasty sauce, and the eggs are added at the end to bake just a few minutes producing perfect runny yolks. I serve this dish with lots of whole grain bread to sop up the sauce and egg yolk, along with a crisp green salad to complete the meal. This is a great meal to add into your weekly lineup when you need to prepare something quickly on busy weeknights, and is a perfect meatless Monday option.

Buon Appetito!
Deborah Mele 

Roasted Mediterranean Vegetables With Eggs

Roasted Mediterranean Vegetables With Eggs

Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes


  • 3 Cups Halved Cherry Tomatoes
  • 3 Cups Peeled & Chopped Eggplant (Cut Into 1/2-inch Pieces)
  • 3 Garlic Cloves, Minced
  • 1 Red & 1 Yellow Roasted Pepper or 1 (6 Ounce) Jar, Cut Into Strips
  • 2 Tablespoons Capers
  • 1/4 Cup Chopped Kalamata Olives
  • 4 Tablespoons Finely Chopped Fresh Basil
  • Salt & Pepper To Taste
  • 1/2 Teaspoon Dried Oregano
  • 1/2 Teaspoon Red Chili Flakes
  • 1/3 Cup Olive Oil
  • 4 Large Eggs At Room Temperature

To Serve:

  • Lots Of Grilled Sliced Italian Bread


  1. Preheat oven to 500 degrees F.
  2. In a shallow oven-proof casserole dish, toss together everything but the eggs.
  3. Roast until the vegetables have softened and are beginning to break down, abut 20 to 25 minutes.
  4. Make four shallow pockets into the vegetables and break an egg into each.
  5. Season eggs with salt and pepper, and return to the oven for 5 minutes.
  6. Let the dish sit for 3 to 4 minutes, then serve with slices of bread.

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