Sheet Pan Eggs and Veggies
Turn a few eggs and some veggies into the perfect meal to feed a crowd! These baked eggs with bell peppers and onions takes one sheet pan and comes together in 20 minutes. Change up the vegetables to use up what you have on hand, or to use in-season veggies. I used classic Mediterranean spices (za'atar, cumin, and Aleppo pepper), but season your sheet pan breakfast any way you like. Delicious served on its own, or with some crusty bread to sop up the egg yolk.
Servings: 6 servings
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
- 1 teaspoon ground cumin
- 1 teaspoon Aleppo pepper (or red chili flakes)
- 2 teaspoons za’atar (or Italian seasoning)
- Kosher salt
- Ground black pepper
- Extra virgin olive oil
- 6 large eggs
- 1/2 bunch fresh parsley, chopped, for garnish
- 1 Roma tomato, diced
- Feta, for garnish (optional)
Instructions
- Get ready. Preheat your oven to 400°F. Brush a large sheet pan with olive oil.
- Season the veggies. Place the bell peppers and onion on the prepared sheet pan. Season with the cumin, Aleppo pepper, half the za’atar, and a big pinch of salt and pepper. Drizzle with olive oil and toss to coat. (Or toss in a bowl if you prefer)
- Roast the veggies. Spread the veggies in one layer and bake in heated oven until soft and starting to brown at the edges, 10 to 15 minutes.
- Add the eggs. Remove pan from oven and use a wooden spoon to carve out 6 pockets among the roasted veggies for the eggs. Carefully crack one egg into each pocket, keeping the yolk intact (it helps to crack the egg in a small dish, then slide carefully into each pocket). Top the eggs with a pinch of salt and pepper.
- Bake the eggs. Return the pan to oven and bake until the egg whites settle. Watch the yolks to see them turn to the doneness you like (anywhere from 5 to 8 minutes).
- Finish and serve. Sprinkle on the remaining za’atar, parsley, tomatoes, and feta to your liking. Enjoy!
Video
Notes
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, cumin, za’atar, and Aleppo pepper used in this recipe.
- Storage: I wouldn’t freeze sheet pan eggs, but leftovers will keep for up to 3 days in the fridge. Divide into glass containers with tight lids. It’s delicious at room temperature or warmed through. To warm, use a skillet on medium-heat for just a few minutes.
Nutrition
Calories: 142.7kcal | Carbohydrates: 6g | Protein: 7.2g | Fat: 10.3g | Saturated Fat: 2.8g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 5.3g | Trans Fat: 0.1g | Cholesterol: 168.7mg | Sodium: 227.5mg | Potassium: 234mg | Fiber: 1.6g | Sugar: 3.4g | Vitamin A: 1663.3IU | Vitamin C: 69.5mg | Calcium: 62.7mg | Iron: 1.1mg
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