Spring Veggie Egg Bake with Smoked Paprika

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  • Total Time: 40 mins
  • Hands-on Time: 25 mins
  • Makes: 6 servings


  • 1 pound of asparagus, cut into 1-inch pieces

    1 red bell pepper, cut into large pieces

    1 yellow bell pepper, cut into large pieces

    2 carrots, peeled and julienned

    1 white onion, peeled and cut into large pieces

    2 cloves garlic, minced

    2 tablespoons olive oil

    2 teaspoons Simply Organic Smoked Paprika

    Salt and pepper to taste

    2 cups broccoli, cut into small florets

    4 cups kale, chopped

    6 eggs

    1 zested lemon for garnish

    Parmesan cheese, optional


    1. In a skillet, sauté asparagus, bell peppers, carrots, onion and garlic in olive oil until soft. Season with smoked paprika, salt and pepper.
    2. On a 9-by-13-inch baking sheet, add sautéed vegetables, broccoli and kale and mix until combined.
    3. On filled baking sheet, arrange vegetables to create wells for eggs.
    4. Crack eggs into wells and bake for 8 to 12 minutes at 375 degrees, pending your egg doneness preference. 
    5. Garnish with fresh lemon zest. 
    6. Sprinkle with grated or shredded Parmesan, if desired.

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