Veggie and Egg Tray Bake

This easy, one-dish Vegetarian traybake could be a breakfast or wholesome weeknight dinner. It has all you need in a meal, vegetables, proteins, and healthy fats. Simply roast your favourite vegetables, and then add a few eggs and bake until the eggs are cooked as you like them. We recommend soft or medium, when you crack into the yolk it will be a delicious sauce for the veggies.

This is also a great way to use up leftover veggies, just pop them back on a tray, add the eggs, and bake.




  • Breakfast
  • Gluten Free
  • Health
  • Low Carb
  • Low Fat
  • Vegetarian


  • South African

Cooking Methods

  • Baking



Prep Time

15 minutes

Cooking Time

45 minutes


  • 5 large potatoes, washed
  • 300 g carrots, peeled
  • 1 red onion, peeled and cut into wedges
  • 1 small butternut, peeled and cut into wedges
  • 1 small bunch of radishes, halved
  • 100 g spinach
  • 6-8 large eggs
  • Olive oil
  • Salt and black pepper, to taste
  • Micro herbs, to garnish
  • Edible flowers, to garnish
  • Lemon, to serve


  1. Preheat the oven to 180°C.
  2. Cut the potatoes and carrots into large chunks and place in a deep baking tray along with the red onion wedges, butternut wedges, radishes and spinach. Season with salt and black pepper to taste and drizzle with olive oil.
  3. Bake in the oven for about 30 minutes, crack the eggs into the tray and bake for another 15 minutes or until cooked to your liking.
  4. Garnish with micro leaves and edible flowers and serve with lemon on the side.
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