Turkish Herb-Crusted Poached Eggs with Za'atar Whole Grain Toast & Roasted Vegetable Medley

Ingredients

• 4 whole large eggs, room temperature
• 4 tablespoons extra virgin olive oil, divided
• 2 tablespoons za'atar spice blend, turkish oregano, thyme, sumac
• 4 slices whole grain bread, spelt or farro bread
• 1 medium Japanese eggplant, cut into 1-inch rounds
• 1 medium zucchini, sliced lengthwise into strips
• 1 whole red bell pepper, cut into large chunks
• 3 tablespoons fresh mint, chopped
• 3 tablespoons fresh parsley, chopped
• 3 whole garlic cloves, minced
• 1 teaspoon sea salt, divided
• 1 teaspoon black pepper, to taste
• 1 tablespoon red wine vinegar, for poaching water
• 4 cups water, for poaching
• 1 whole lemon, cut into wedges

Instructions

1. 1

   Preheat oven to 425°F (220°C). Toss eggplant, zucchini, and bell pepper with 2 tablespoons olive oil, minced garlic, half the sea salt, and black pepper. Spread on a baking sheet in a single layer.

2. 2

   Roast vegetables for 18-20 minutes, stirring halfway through, until golden and tender. Finish with fresh mint and parsley.