Sheet Pan Eggs and Veggies

Ingredients:

  • 1 green bell pepper, cored and thinly sliced

  • 1 orange bell pepper, cored and thinly sliced

  • 1 red bell pepper, cored and thinly sliced

  • 1 medium red onion, halved then thinly sliced

  • 1 teaspoon ground cumin

  • 1 teaspoon Aleppo pepper (or red chili flakes)

  • 2 teaspoons za’atar (or Italian seasoning)

  • Kosher salt

  • Ground black pepper

  • Extra virgin olive oil

  • 6 large eggs

  • 1/2 bunch fresh parsley, chopped, for garnish

  • 1 Roma tomato, diced

  • Feta, for garnish (optional)

    Instructions:

  • Get ready. Preheat your oven to 400°F. Brush a large sheet pan with olive oil.

  • Season the veggies. Place the bell peppers and onion on the prepared sheet pan. Season with the cumin, Aleppo pepper, half the za’atar, and a big pinch of salt and pepper. Drizzle with olive oil and toss to coat. (Or toss in a bowl if you prefer)

  • Roast the veggies. Spread the veggies in one layer and bake in heated oven until soft and starting to brown at the edges, 10 to 15 minutes.

  • Add the eggs. Remove pan from oven and use a wooden spoon to carve out 6 pockets among the roasted veggies for the eggs. Carefully crack one egg into each pocket, keeping the yolk intact (it helps to crack the egg in a small dish, then slide carefully into each pocket). Top the eggs with a pinch of salt and pepper.

  • Bake the eggs. Return the pan to oven and bake until the egg whites settle. Watch the yolks to see them turn to the doneness you like (anywhere from 5 to 8 minutes).

  • Finish and serve. Sprinkle on the remaining za’atar, parsley, tomatoes, and feta to your liking. Enjoy!