Baked Eggs With Garden Vegetable Hash Recipe

Ingredients for Baked Eggs With Garden Vegetable Hash

• Yukon Gold Potatoes
• Red Bell Pepper
• 1 medium zucchini, diced
• Yellow Onion
• Extra Virgin Olive Oil
• Salt & Freshly Ground Black Pepper
• Roma Tomatoes
• 2 cloves garlic, minced
• Fresh Thyme
• 4-6 large eggs
• Parmesan Cheese

How to Make Baked Eggs With Garden Vegetable Hash

1. Preheat oven to 450°F (232°C). Position a rack in the center.
2. Lightly oil a large (13x9 inch) baking sheet or roasting pan.
3. 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.
4. Spread the vegetables evenly on the prepared baking sheet. Bake for 35-40 minutes, tossing halfway through, until potatoes are almost tender.
5. Stir in 1 cup cherry or grape tomatoes (halved), 2 cloves garlic (minced), and 1 teaspoon fresh thyme leaves.
6. Continue baking for another 15-20 minutes, or until vegetables are tender and slightly browned.
7. Transfer the roasted vegetables to a 2-quart ovenproof serving dish.
8. Crack 4-6 large eggs evenly over the vegetables, spacing them apart.
9. Bake for 8-10 minutes, or until the egg whites are set and the yolks are cooked to your preference.
10. Sprinkle with 1/4 cup shredded cheddar cheese (or your preferred cheese) and serve immediately. Garnish with fresh herbs if desired.