Easy Sheet Pan Baked Eggs and Veggies (Recipe)

Jan 2, 2022

Easy Sheet Pan Baked Eggs and Veggies (Recipe)


✅ 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

✅ Salt and black pepper

✅ Spices of your choice (I used 2 tsp za’atar blend, 1 tsp ground cumin and 1 tsp Aleppo chili pepper)
✅ Extra virgin olive oil

✅ 6 large eggs

✅ Chopped fresh parsley, a large handful

✅ 1 Roma tomato, diced

✅ Crumbled feta, a small bit to your liking (optional)


1️⃣ Preheat the oven to 400 degrees F.

2️⃣ Place sliced bell peppers (all colors) in a large mixing bowl. Add red onions. Season with kosher salt and pepper, 1 tsp za’atar, 1 tsp cumin and 1 tsp Aleppo chili pepper (keep the remaining za’atar for later). Drizzle with extra virgin olive oil. Toss to coat.

3️⃣ Transfer the pepper and onion medley to a large sheet pan. Spread in one layer. Bake in heated oven for 10 to 15 minutes.

4️⃣ Remove pan from oven briefly. Carefully make 6 “holes” or openings among the roasted veggies. Carefully crack each egg into a hole, keeping the yoke intact (it helps to crack the egg in a small dish to slide carefully into each hole.)

5️⃣ Return pan to oven and bake until the egg whites settle. Watch the yokes to see them turn to the doness you like (anywhere from 5 to 8 minutes).

6️⃣ Remove from oven. Season eggs to your liking. Sprinkle remaining 1 tsp za’atar all over. Add parsley, diced tomatoes, and a sprinkle of feta. Serve immediately!


Servings : 6
Ready in : 20 Minutes
Course : Breakfast

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