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Kickstart your day with these flavorful breakfast bowls, which feature roasted pepper and potatoes (coated with everything bagel seasonings) topped with avocado, fried eggs, tangy feta, and a drizzle of hot sauce.
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Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Medium dice the potatoes. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then cut crosswise into 2-inch pieces. Place in a bowl; drizzle with olive oil and season with salt and pepper. Halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice; season with salt and pepper.
Line a sheet pan with foil. Place the diced potatoes on the foil. Drizzle with olive oil and season with salt, pepper, and the everything bagel seasoning. Toss to coat. Arrange in an even layer on one side of the sheet pan. Roast 10 minutes. Leaving the oven on, remove from the oven. Carefully add the seasoned pepper pieces to the other side of the sheet pan. Return to the oven and roast 8 to 10 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
Once the vegetables have roasted about 15 minutes, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Crack the eggs into the pan, keeping them separate; season with salt and pepper. Cook 4 to 5 minutes, or until the whites are set and the yolks are cooked to your desired degree of doneness. Serve the roasted vegetables topped with the seasoned avocado and fried eggs. Garnish with the feta (crumbling before adding) and as much of the hot sauce as you’d like. Enjoy!
Tips from Home Chefs