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Export 13 ingredients for grocery delivery
Step 1
Preheat the oven to 400F. Place the squash, rutabaga, red onion, green bell pepper, and red bell pepper on a large sheet pan and drizzle with the oil. Use your hands to coat the veggies in the oil and spread into a single layer.
Step 2
Place the sheet pan on the middle rack of oven and bake for 20 to 30 minutes until softened. Stir the mixture halfway through baking.
Step 3
Remove the pan from the oven and add the taco seasoning, lime zest, lime juice, and culantro. Stir until well combined.
Step 4
Move the vegetables on the sheet pan to make 6 small "well" or holes. Crack 1 egg into each well then sprinkle the cheese over the vegetables.
Step 5
Place back on the middle rack of the oven and bake for 4 to 8 minutes, just until the egg whites have set. The eggs are very easy to overcook so keep an eye on them!
Step 6
Remove from the oven and serve immediately. If desired, garnish with avocado slices and chopped tomatoes.
Step 7
Leftover vegetables can be stored in an airtight container in the refrigerator for 3 to 5 days.
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