Baked Eggs with Vegetables and Cheese

1. 1 Eggspack 10 pcs ≈ $1.93 2 pcs
2. 2 Zucchini≈ $3.00 per kg 120 g
3. 3 Tomatoes≈ $4.67 per kg 100 g
4. 4 Bell peppers≈ $6.00 per kg 60 g
5. 5 Onions≈ $1.60 per kg 40 g
6. 6 Hard cheesepack 200 g ≈ $2.70 30 g
7. 7 Olive oil 8 ml
8. 8 Whole-grain breadpack 350 g ≈ $2.17 40 g
9. 9 Salt 2 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 375°F (190°C). Dice zucchini², tomatoes³, and bell⁴ pepper into ½-inch cubes; finely chop onion⁵; grate cheese.

2. Heat olive oil in a skillet over medium heat, add onion⁵ and zucchini², and sauté for 4 minutes, stirring occasionally.

3. Add bell⁴ pepper and tomatoes³, season with salt, and cook another 4 minutes until vegetables soften.

4. Transfer vegetables to a 20×25 cm (8×10 in) baking dish and spread in an even layer.

5. Make two small wells in the vegetables, crack eggs¹ into them, and sprinkle everything with cheese.

6. Bake at 375°F (190°C) for about 12 minutes, until egg whites set but yolks stay runny and cheese melts.

7. Let rest for 2–3 minutes, then serve with whole⁸-grain bread.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.