Sheet Pan Eggs with Mediterranean Vegetables
Sheet Pan Eggs with Mediterranean Vegetables
Ingredients
- 2 bell peppers cut into strips
- 1 large zucchini diced
- 1 red onion sliced
- 1 pint cherry tomatoes halved
- 1/4 cup extra virgin olive oil
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 8 large eggs
- 4 oz feta cheese crumbled
- 2 tablespoons fresh parsley chopped
- Crusty bread for serving
Instructions
- Preheat the oven to 425°F and line a sheet pan with parchment paper. In a large bowl, toss the bell peppers, zucchini, red onion, and cherry tomatoes with olive oil, garlic, oregano, paprika, salt, and pepper.
- Spread the vegetables evenly on the sheet pan and roast for 15 minutes, until they begin to soften and caramelize. Remove the pan from the oven and create 8 small wells among the vegetables.
- Crack the eggs into the wells, being careful not to break the yolks. Sprinkle the crumbled feta around the vegetables and return to the oven for 5-8 minutes, until the egg whites are set but the yolks are still slightly runny.
- Remove from the oven and sprinkle with fresh parsley. Serve immediately with crusty bread for a satisfying meal that works any time of day.
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