Mediterranean Pan Baked Eggs and Veggies
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: Serves 6 1x
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
Salt and black pepper
2 tsp/4 g za’atar spice blend, divided
1 tsp/2.3 g ground cumin
1 tsp/2 g Aleppo chili pepper (or sweet chili pepper)
Extra virgin olive oil
6 large eggs
Chopped fresh parsley, a large handful
1 Roma tomato, diced
Crumbled feta, a small bit to your liking (optional)
Preheat the oven to 400 degrees F.
Place sliced bell peppers (all colors) in a large mixing bowl. Add red onions. Season with salt and pepper, 1 tsp za’atar, cumin and aleppo chili pepper. Drizzle with extra virgin olive oil. Toss to coat.
Transfer the pepper and onion medley to a large sheet pan. Spread in one layer. Roast in heated oven for 15 minutes or so.
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.)
Return pan to oven and bake for another 8 minutes or until egg whites have settled (of course, go longer if you prefer harder eggs.)
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!
- Calories: 111
- Fat: 7.3g
- Carbohydrates: 4.5g
- Protein: 6.9g