Kitchen Recipe Collection
Italian Teglia di Verdure (Roasted Vegetable Breakfast Tray)
A savory, healthy breakfast option common in rural Italy, featuring a tray of leftover roasted vegetables reheated with olive oil and topped with poached eggs.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Servings
- 2
- Difficulty
- easy
- Cuisine
- italian
Ingredients
Scaled for 2 servings
- mixed leftover roasted vegetables (bell peppers, zucchini, eggplant, potatoes)
- cherry tomatoes
- olive oil
- eggs
- fresh basil
- parmesan cheese
- salt and pepper
Equipment
- Baking dish or skillet
Instructions
- 1
Preheat Oven
Preheat oven to 400°F (200°C).
- 2
Arrange Vegetables
Spread your leftover roasted vegetables in an even layer in a baking dish or a cast-iron skillet.
- 3
Add Fresh Tomatoes
Toss in a handful of halved cherry tomatoes for a burst of freshness.
- 4
Drizzle Oil
Drizzle lightly with extra virgin olive oil and season with salt and pepper.
- 5
Reheat
Place in the oven for about 10 minutes until the vegetables are hot and sizzling.
- 6
Make Wells
Remove the dish from the oven. Use a spoon to make small wells among the vegetables.
- 7
Crack Eggs
Crack one egg into each well.
- 8
Season Eggs
Season the eggs with salt and pepper.
- 9
Bake Eggs
Return to the oven for 4-6 minutes, just until the egg whites are set but the yolks are still runny.
- 10
Add Cheese
Remove from the oven and immediately grate Parmesan cheese over the hot eggs and vegetables.
- 11
Garnish
Tear fresh basil leaves over the top.
- 12
Serve
Serve immediately with a slice of toasted crusty bread.
Cooking Tips
- Keep a close eye on the eggs in the oven; they go from runny to hard-boiled very quickly.
- This recipe relies on the deep flavor of already-roasted vegetables. Raw vegetables will not cook in this short time.
Variations
- Add Sausage: Crumbled, cooked Italian sausage can be added to the vegetable mix before reheating.
Chef's Notes & Storage
- A rustic, farmhouse-style breakfast that avoids food waste.
Nutrition Estimate
280 calories · 14g protein · 15g carbs · 18g fat · 4g fiber per serving
