Easy Sheet Pan Baked Eggs and Vegetables

Step 1

Preheat the oven to 400 degrees F.

Step 2

Place sliced bell peppers (all colors) in a large mixing bowl. Add red onions. Season with kosher salt and pepper, 1 tsp za'atar, 1 tsp cumin and 1 tsp Aleppo chili pepper (keep the remaining za'atar for later). Drizzle with extra virgin olive oil. Toss to coat.

Step 3

Transfer the pepper and onion medley to a large sheet pan. Spread in one layer. Bake in heated oven for 10 to 15 minutes.

Step 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.)

Step 5

Return pan to oven and bake until the egg whites settle. Watch the yokes to see them turn to the doness you like (anywhere from 5 to 8 minutes).

Step 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!