Welcome to my website! I hope you enjoy exploring all the delicious recipes I have prepared.

Egg Breakfast Bowl With Roasted Potatoes & Tomatoes

Crispy potatoes and warm, juicy roasted tomatoes how is this not an enticing breakfast, oh wait I can't forget a sunny side up egg. This meal is a great example of balance. 

Health fats in the form of olive oil ... Check

Vegetables and carbohydrates ... Check

Protein ... Check

Make sure your meals are balanced and complete. We don't want to walk away from a meal not satisfied. This savory breakfast is a great meal to leave you satisfied and well nourished. 

Yes mornings can be rushed and hectic. So I am a big fan of making breakfast ahead of time. Roast the potatoes and tomatoes or any vegetable you'd prefer a day or 2 before and warm it up when you are ready to eat. Eggs take no time at all to cook so that can be done the morning of, but if you want to save even more time, hard boil the egg or eggs and have it already peeled and ready to go when you are. 

Don't skip your breakfast! It is so important you start your day with good nutrients and a satisfied belly. We have all read or heard of the studies where children perform better in school with a nourishing breakfast, the same applies to adults. 


Yields 2 servings 


1 cup of grape tomatoes 

8-10 fingerling potatoes - halved or quartered depending on size 

2- 4 eggs (either 1 or 2 per serving) 

2 TBLS Grated Parmesan cheese (optional for the potatoes) 

Garnish with scallions (optional)

3-4 tablespoons olive oil 

Salt + Pepper 


You can roast the tomatoes and potatoes before hand if you'd prefer. 

Preheat the oven to 375 degrees. 

Cut the potatoes and add to a bowl with the tomatoes. 

Season with salt and pepper, drizzle with 2 or more tablespoons of olive oil. 

Add the tomatoes to a baking sheet. If you are adding the Parmesan cheese, add it to the potatoes and gently mix. Then place the potatoes on the baking sheet. 

Roast for 28-35 minutes, depending on desired doneness. 

You can keep these roasted vegetables in an airtight container in the fridge for up to 4-5 days and heat it up when you are ready to eat. 

To prepare the eggs, add olive oil to a skillet pan, over medium/high heat. 

Add 2 eggs maximum on the skillet and cook until the whites are cooked and the yolk is still soft. 

Place the egg on top of the roasted vegetables and garnish with scallions. 

Serve and enjoy! 


Overnight Coconut Raisin Rolled Oats

Blueberry Bran Lemon Glaze Donuts