Roasted Vegetables with Boiled Egg
A light, smoky vegetable plate that makes a wholesome healthy breakfast.
A simple rustic breakfast that relies on the vegetables alone: tomatoes, peppers and garlic roasted until soft and charred, their natural sweetness turning into a warm sauce. Served with boiled eggs, olives and olive oil, it becomes a complete, satisfying plate from ingredients found in every home.
How to Prepare
Chop the tomatoes, bell pepper, hot pepper and cherry tomatoes and crush the garlic.
Cook the vegetables in a hot pan with salt and black pepper until softened and lightly charred.
Boil the eggs, then peel and halve them.
Spread the roasted vegetables on a plate, top with the boiled eggs and olives, drizzle with olive oil and serve.
Made it? Rate this recipe
Char the peppers over an open flame for a deeper smoky flavour.
Ingredient Swaps
Add aubergine or courgette to the roasted vegetables depending on the season. | Swap the boiled egg for fried egg or white cheese. | Add a pinch of cumin or chilli flakes for more depth of flavour.
Common Questions
How do I roast the vegetables evenly?
Cut them into similar sizes and spread them in a single layer so they cook uniformly.
Should I peel the tomatoes and peppers?
You can after roasting for a smoother texture, or leave the skins on for a quicker dish.
Is it served hot?
It is best warm, but it is also delicious cold the next day.
How do I boil the egg perfectly?
Boil to your liking, soft-yolked or fully set as you prefer.
What is it served with?
With warm Arabic bread, olives and olive oil.
More from the Kitchen
Crispy Okra Snack
How to make Crispy Okra Snack: Crispy roasted okra seasoned with spices and a touch of starch, served with a pomegranate-labneh dip. A healthy snack.
Read Recipe
Potato & Three-Cheese Samosa
How to make Potato & Three-Cheese Samosa: A creamy, stretchy samosa filling of mashed potato and three cheeses with fresh herbs — fry and watch them vanish.
Read Recipe
Zucchini & Carrot Fritters
Light, golden zucchini and carrot fritters bound with egg and a little oats, pan-fried in olive oil and served with a lemony yogurt-tahini sauce.
Read Recipe
Labneh, Walnut & Pomegranate Toast
Crisp toast spread with labneh whipped with walnuts and pomegranate molasses, finished with crunchy lettuce and sweet cherry tomatoes.
Read Recipe
Soft Dough Cheese Pastries
How to make Soft Dough Cheese Pastries: Pillowy soft dough filled with white cheese, herbs and a colourful pepper-cheddar-mozzarella mix, baked until golden.
Read Recipe
Savoury Za'atar Cake
How to make Savoury Za'atar Cake: One-bowl savoury cake with za'atar, topped with cheese, peppers and olives — breakfast sorted.
Read Recipe