Roasted Eggs with Cassava
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just over an hour and doesn't require any fancy techniques. Roasted eggs with cassava is a comforting one pan meal that combines crispy roasted cassava, a nutritious root vegetable loaded with vitamin C and fiber, with perfectly cooked eggs. The flavors are warm and earthy with hints of garlic and thyme, and honestly, it's so simple that anyone can pull it off. Best of all, the ingredients are budget friendly and likely already in your pantry, making this an easy go to meal when you want something satisfying without the fuss.
Ella x
Ingredients
- ¾ kgcassava root(peeled and cut into 3/4-inch cubes)
- 8large eggs
- 4 tablespoonsolive oil
- 1onion(finely diced)
- 3garlic cloves(minced)
- 2 teaspoonsfresh thyme(chopped)
- 1 teaspoonpaprika
- 1 teaspoonsalt
- 1 teaspoonblack pepper
- 237 mlvegetable broth
- 2 tablespoonsfresh cilantro(chopped, for garnish)
Detail level
Instructions
- 1
Preheat oven to 425°F (220°C). Toss cassava cubes with 2 tablespoons olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until golden and crispy, stirring halfway through.
Tip: Cut cassava into uniform sizes to ensure even cooking.
- 2
While cassava roasts, heat remaining 2 tablespoons olive oil in a large oven-safe skillet over medium heat. Add diced onion and cook for 4-5 minutes until softened.
Tip: Use a cast iron or stainless steel skillet that can transition from stovetop to oven.
- 3
Add minced garlic and thyme to the skillet, stirring constantly for about 1 minute until fragrant.
Tip: Don't let garlic burn; it should just become golden and aromatic.
- 4
Pour vegetable broth into the skillet and sprinkle paprika throughout. Bring to a gentle simmer.
Tip: The broth will create a light sauce base for the eggs.
- 5
Make 8 small wells in the broth mixture using the back of a spoon. Carefully crack one egg into each well.
Tip: Keep the yolks intact by cracking eggs into a small cup first, then sliding into the wells.
- 6
Cover the skillet with aluminum foil or a lid and transfer to the oven. Bake at 375°F (190°C) for 8-10 minutes until egg whites are set but yolks remain slightly runny.
Tip: Check at 8 minutes for your preferred level of doneness.
- 7
Remove from oven and top with roasted cassava cubes, arranging them around and between the eggs.
Tip: The warm cassava will add textural contrast to the creamy eggs.
- 8
Garnish generously with fresh cilantro and an extra crack of black pepper. Serve warm directly from the skillet.
Tip: This dish is best enjoyed immediately while the cassava is still crispy.
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