Easy Sheet-Pan Baked Eggs and Veggies
Colorful bell peppers and onions roasted with za'atar and cumin, then topped with eggs for a quick, flavorful sheet pan breakfast. Drizzle with olive oil for extra flavor.
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Dish
- Spoon
- Kitchen shears
Ingredients
- 1 orange bell pepper, cored, seeded, and thinly sliced
- 1 red bell pepper, cored, seeded, and thinly sliced
- 1 green bell pepper (or another orange or red bell pepper), cored, seeded, and thinly sliced
- 1 medium red onion, peeled, halved through the stem, then thinly sliced into half moons
- Coarse salt (kosher or sea) and freshly ground black pepper
- 2 teaspoons za'atar, divided use
- 1 teaspoon ground cumin
- 1 teaspoon ground Aleppo pepper or other pure chile powder
- Extra virgin olive oil
- 6 large eggs, preferably organic
- 1/3 cup loosely packed chopped fresh flat-leaf parsley
- 1 large Roma tomato, cored and diced
- 1/3 cup crumbled feta or ricotta salata (optional)
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