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))

Steps

1. 1

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

2. 2

   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)

3. 3

   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.

4. 4

   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.

5. 5

   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).

6. 6

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