Mediterranean Sheet Pan Baked Eggs & Veggies

This Mediterranean baked eggs and veggies pan is the perfect brunch for a small crowd! Heck, I’ve served it for brinner (breakfast-for-dinner!) It’s bright, flavor-packed, and comes together in minutes. And you’ll love the many ways you can change it up (a few ideas below). Healthy. Low Carb. Gluten Free.

More Recipes for You: Ratatouille; Shakshuka;  Spanish Chickpea Stew; Sheet Pan Shrimp and Veggies; Sheet Pan Paprika Chicken

My brunch arsenal leans vegetarian–at least the dishes I’ve made over and over, everyone’s favorites so to speak, are. Thanks to two ingredients: protein-packed chickpeas–the star of this epic brunch board and falafel patties–and to the humble egg, you can make an amazingly satisfying Mediterranean brunch.

There are some gorgeous egg dishes here on the blog that are perfect for brunch or even dinner: Breakfast Hash; and Baked Spinach Frittata, to name a couple. And I’ve been having fun with adding a runny egg on top of things like these Mediterranean grain bowls.

In today’s recipe, I decided to add 6 somewhat runny eggs to a pan of roasted veggies! Why not?!

How to Make Mediterranean Baked Eggs & Veggies

This egg bake is so simple!

-I used a variety of bell peppers and red onion, thinly sliced. Gave them all a toss in some EVOO and Mediterranean spices like za’atar, cumin, and sweet Aleppo chili (you can change up the spice combo, see ideas below.)

– The veggies go on a large sheet pan and  into the oven to roast for a bit

-Then, in the last few minutes, add the eggs to the sheet pan. To do this, carefully make small wells in between the roasted veggies to drop the eggs in (it helps to crack the egg in a small dish first, then carefully slide it in.)

-Return sheet pan to the oven to bake for a few brief minutes just until the egg whites are set. Listen, if you like your eggs more well done, then just go longer.

A few finishing touches to this egg bake: a sprinkle more za’atar (because za’atar is just life!), fresh parsley, diced tomato, and some crumbled feta cheese! Totally optional stuff, but I love the combination of fresh items complimenting the tender roasted veggies.

A few Tips and Variations for these baked Eggs

–Leftovers? 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 just for brief minutes.

– Can I make these baked eggs ahead? In the world of eggs, probably my favorite make-ahead option is these breakfast egg muffins.

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 veggies a night or so ahead. Store them in the fridge in a tight-lid container. When ready, spread on sheet pan and follow recipe (instructions below from step #5.) I will say, this is not ideal, since you’ll be cleaning the sheet pan twice.

–Variations. You can really make this baked egg recipe your own. Change up the veggies to use what you have on hand; adjust roasting time accordingly (ex: zucchini, broccoli, thinly sliced carrots, spring onions.)

You can also play with a different spice combination (ex: if you like smoky flavors, use some smoked paprika with salt and pepper. Try harissa spice blend and a pinch of turmeric for a Moroccan twist. Dried oregano or basil for a little Italian.)

And if you really want to, you can add your choice of already cooked meat to this egg bake (rotisserie chicken; chorizo etc.)

Mediterranean Sheet Pan Baked Eggs & Veggies

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★★★★★

5 from 18 reviews

• Author: The Mediterranean Dish
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 minutes
• Yield: Serves 6 1x

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Description

Flavor-packed Mediterranean baked eggs w/ bright bell peppers & red onions. Easy, low-carb egg bake brunch; you’ll love the many ways you can change it up!

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Scale 1x2x3x

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
• Salt and black pepper
• 2 tsp/4 g za’atar spice blend, divided
• 1 tsp/2.3 g ground cumin
• 1 tsp/2 g Aleppo chili pepper (or sweet chili pepper)
• Early Harvest Greek 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)

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Instructions

1. Preheat the oven to 400 degrees F.
2. Place sliced bell peppers (all colors) in a large mixing bowl. Add red onions. Season with salt and pepper, 1 tsp za’atar, cumin and aleppo chili pepper. Drizzle with extra virgin olive oil. Toss to coat.
3. Transfer the pepper and onion medley to a large sheet pan. Spread in one layer. Roast in heated oven for 15 minutes or so.
4. 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.)
5. Return pan to oven and bake for another 8 minutes or until egg whites have settled (of course, go longer if you prefer harder eggs.)
6. 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!

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Notes

• Cook’s Tip: Variations. You can really make this baked egg recipe your own. Change up the veggies to use what you have on hand; adjust roasting time accordingly (ex: zucchini, broccoli, thinly sliced carrots, spring onions.) You can also play with a different spice combination (ex: if you like smoky flavors, use some smoked paprika with salt and pepper. Try harissa spice blend and a pinch of turmeric for a Moroccan twist. Dried oregano or basil for a little Italian.)
• Leftovers? 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 just for brief minutes.
• Make-ahead. 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 veggies 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.
• Recommended for this Recipe: from our all-natural spice collection, za’atar; ground cumin; and Aleppo style chili pepper. SAVE! Create your own 6-pack of spices.
• Recommended for this recipe: Greek Early Harvest Extra Virgin Olive oil from organically grown and processed Koroneiki olives.

• Category: Breakfast
• Method: Baked
• Cuisine: Mediterranean

Keywords: Baked Eggs, Egg Bake, Low Carb Breakfast