Baked Eggs Over Vegetables

Parsnip is the star of this dish. Something that probably isn't usually on your table, but I am pretty confident... that you won't hate it. Parsnips are in the carrot family, but I think they taste more like a sweet potato. 

This is a one pan recipe, that takes no time to make. It is like a grown-up breakfast for dinner meal that  is full of vegetables, and the complete protein of eggs. 

This recipe: gluten free, paleo, Whole30, dairy free, grain free, nut free, and simple dinner. 


3-4 T of fat or oil
4 large parsnips*
1 onion
10 - 15 cherries tomatoes
1 bunch of kale
4- 6 eggs

How to Make it:

1. Peel the parsnip and cut into thin slices. Warm oil or fat in a cast iron skillet, on medium to medium/high heat. Then add in parsnips. 

2.  While the parsnips cook cut up onion, wash tomatoes, and tear kale into bite sided paces. Add everything to the pan. Season with salt and pepper. 

3. Preheat oven to 400. Wait till vegetables cook though, will take around 15 minutes. You will know this when parsnips are soft on the inside, tomatoes have ruptured, and kale is wilted. Then you can crack the eggs on top of the vegetables. Be careful not to break the yolk. 

4. Cook in oven for 5 -7 minutes. Then serve. 

Note: parsnips will be next to carrots in the grocery store.