Baked potatoes with Brussels sprouts and eggs

Name: Baked potatoes with Brussels sprouts and eggs
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 700 g potatoes; 450 g Brussels sprouts; 4 pcs onion; 4 pcs garlic; 75 ml olive oil; to taste salt; to taste black pepper; 100 g kale; 8 pcs eggs; 0.25 tsp red pepper flakes

A dish of baked potatoes, Brussels sprouts, onions, and eggs, cooked on one baking sheet.

Total: 1 h
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 533
Protein: 23 g
Fat: 28 g
Carbs: 54 g

Ingredients

for 4 servings

potatoes700 g
Brussels sprouts450 g
onion4 pcs
garlic4 pcs
olive oil75 ml
saltto taste
black pepperto taste
kale100 g
eggs8 pcs
red pepper flakes0.25 tsp

Method

7 steps

Preheat the oven to 200°C.
Cut the potatoes into quarters, halve the Brussels sprouts, and cut the onion into quarters.
Place the vegetables on a baking sheet, add minced garlic, drizzle with olive oil, and season with salt and pepper. Toss to combine.
Bake the vegetables in the oven for 25-30 minutes until tender.
Add the chopped kale leaves to the baking sheet and toss with the vegetables.
Make small indentations in the vegetable mixture and carefully crack the eggs into them.
Sprinkle the eggs with red pepper flakes and return the baking sheet to the oven for another 5-8 minutes, until the egg whites are set and the yolks remain runny.