Ingredients for Baked Eggs With Garden Vegetable Hash
- 1 lb small Yukon Gold Potatoes (cubed)
- 1 medium Red Bell Pepper (diced)
- 1 medium Zucchini (diced)
- 1/2 medium Yellow Onion (diced)
- 2 tablespoons Extra Virgin Olive Oil (plus extra for oiling pan)
- Salt & Freshly Ground Black Pepper, generously (to taste)
- 1 cup Roma Tomatoes (halved)
- 2 cloves Garlic (minced)
- 1 teaspoon Fresh Thyme leaves
- 4-6 large Eggs
- 1/4 cup shredded Parmesan Cheese
- Fresh herbs (for garnish, if desired)
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How to Make Baked Eggs With Garden Vegetable Hash
- Preheat oven to 450°F (232°C). Position a rack in the center.
- Lightly oil a large (13x9 inch) baking sheet or roasting pan.
- In a large bowl, toss together 1 lb small potatoes (cubed), 1 medium bell pepper (diced), 1 medium zucchini (diced), 1/2 medium onion (diced), and 2 tablespoons olive oil. Season generously with salt and pepper.
- Spread the vegetables evenly on the prepared baking sheet. Bake for 35-40 minutes, tossing halfway through, until potatoes are almost tender.
- Stir in 1 cup cherry or grape tomatoes (halved), 2 cloves garlic (minced), and 1 teaspoon fresh thyme leaves.
- Continue baking for another 15-20 minutes, or until vegetables are tender and slightly browned.
- Transfer the roasted vegetables to a 2-quart ovenproof serving dish.
- Crack 4-6 large eggs evenly over the vegetables, spacing them apart.
- Bake for 8-10 minutes, or until the egg whites are set and the yolks are cooked to your preference.
- Sprinkle with 1/4 cup shredded cheddar cheese (or your preferred cheese) and serve immediately. Garnish with fresh herbs if desired.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
23g
Fat
16g
Carbs
10g
