Roasted Sweet Potato Zucchini Stack with Feta & Poached Eggs

A colorful roasted veggie stack made with sweet potatoes, zucchini, bell pepper, golden feta, fresh basil, and soft poached eggs.

Simple, healthy, filling, and perfect for a clean breakfast, brunch, or light dinner.

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Ingredients
1lb 12 oz sweet potatoes, orange cut into 1/2 inch thick rounds
2 zucchini (medium) cut into 1/2 inch thick rounds
1 red bell pepper cut into quarters
1 tsp olive oil
salt & pepper, to taste
4 oz feta
1 tsp white vinegar
4 large eggs
4 sprigs of fresh basil leaves picked
Steps
Preheat the oven to 390°F and line a baking sheet with baking paper.

Place sweet potato, zucchini and bell pepper on a prepared sheet, rub with oil and spread vegetables into a single layer. Season with salt and pepper and roast for 15 minutes. Add the feta and cook for a further 4-5 minutes until feta is lightly golden and vegetables are tender.

Meanwhile, bring a small saucepan of water to the boil, reduce to a gentle simmer and add vinegar. Stir in a circular motion to create a vortex and gently slide eggs into the water and cook for 3 minutes. Remove with a slotted spoon, pat dry and season with salt.

Layer vegetables and feta on each plate, top with eggs, season and scatter over basil leaves to serve.

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