April 26, 2022

PREP TIME 5 mins COOK TIME 15 mins TOTAL TIME 20 mins

SERVINGS 6 servings

INGREDIENTS  

  • 1 organic green bell pepper, cored and thinly sliced

  • 1 organic orange bell pepper, cored and thinly sliced

  • 1 organic red bell pepper, cored and thinly sliced

  • 1 medium organic red onion, halved then thinly sliced

  • Sea salt and black pepper

  • Spices of your choice

  • Organic extra virgin olive oil

  • 6 large organic pasture raised eggs

  • Chopped fresh organic parsley, a large handful

  • 1 organic roma tomato, diced

  • Organic crumbled feta, a small bit to your liking (optional)

INSTRUCTIONS

  • Preheat the oven to 400 degrees F.

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

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

  • 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.)

  • 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).

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

NOTES

  • Variations: You can really make this baked egg recipe your own. Change up the vegetables to use what you have on hand. Adjust roasting time accordingly. Zucchini, summer squash, broccoli, cauliflower, and even root vegetables would work. You can also play with a different spice combination. For example, if you like smoky flavors, use some smoked paprika with salt and pepper. Add some cooked meat (like organic chorizo, Italian sausage, or leftover rotisserie chicken) to the sheet pan along with the roasted vegetables before adding the eggs.

  • Prepare-Ahead Tips: This is an easy enough recipe to make on the day you want to serve it. It will look best then, but if you want to try and work a little bit ahead, you can prep the peppers and onions in advance and store them in the fridge overnight. You can even roast the vegetables a night or so ahead. Store them in the fridge in a tight-lid container. When ready, spread on sheet pan and follow recipe from step #5. Not ideal, since you’ll be cleaning the sheet pan twice.

  • Storage Tips: Leftovers will keep for up to 3 days in the fridge.To store, divide leftovers into glass containers with tight lids, however many meals you plan on, and refrigerate. Delicious at room temperature or warmed through. To warm, use a skillet on medium-heat for just a few minutes.

  • Can you freeze sheet pan eggs? In this recipe, no. Sunny side up eggs will lose their texture and flavor if frozen.

NUTRITION

Calories: 142.7kcalCarbohydrates: 6gProtein: 7.2gFat: 10.3gSaturated Fat: 2.8gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 5.3gTrans Fat: 0.1gCholesterol: 168.7mgSodium: 227.5mgPotassium: 234mgFiber: 1.6gSugar: 3.4gVitamin A: 1663.3IUVitamin C: 69.5mgCalcium: 62.7mgIron: 1.1mg