Easy Sheet-Pan Baked Eggs and Veggies - Fresh-Pressed Olive Oil

Name: Easy Sheet-Pan Baked Eggs and Veggies - Fresh-Pressed Olive Oil
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)

freshpressedoliveoil.com

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.

View full recipe on freshpressedoliveoil.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at freshpressedoliveoil.com.

Share this recipe:

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)