Briam with Eggs

Briam with Eggs is a hearty Greek brunch dish that combines roasted vegetables with protein-rich eggs for a nutritious start to your day. This vibrant and flavorful dish is perfect for sharing and brings the taste of the Mediterranean to your table.

Ingredients

• Zucchini - 200 grams
• Eggplant - 200 grams
• Potato - 150 grams
• Red Bell Pepper - 1 medium
• Onion - 1 medium
• Garlic - 3 cloves
• Olive Oil - 4 tablespoons
• Dried Oregano - 1 teaspoon
• Salt - 1 teaspoon
• Black Pepper - 1/2 teaspoon
• Eggs - 4 large
• Feta Cheese - 100 grams
• Fresh Parsley - 2 tablespoons, chopped

Steps

1. Preheat your oven to 200°C (400°F).
2. Wash and chop the zucchini, eggplant, potato, red bell pepper, and onion into bite-sized pieces.
3. Mince the garlic cloves.
4. In a large mixing bowl, combine the chopped vegetables, minced garlic, olive oil, oregano, salt, and black pepper. Toss until evenly coated.
5. Spread the vegetable mixture evenly on a baking tray and roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized.
6. Remove the tray from the oven and make four small wells in the roasted vegetables.
7. Crack an egg into each well and crumble feta cheese over the top.
8. Return the tray to the oven and bake for an additional 10-12 minutes, or until the egg whites are set but the yolks are still slightly runny.
9. Once done, remove from the oven and sprinkle with fresh parsley before serving.

Nutrition

• Calories: 420
• Protein: 22 g
• Carbs: 32 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 370 mg
• Total Fat: 28 g
• Saturated Fat: 7 g
• Unsaturated Fat: 21 g
• Water: 0.5 L

Health Benefits

• Rich in vitamins and minerals from the variety of vegetables.
• High in protein from the eggs and feta cheese, promoting muscle health.

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