Colorful peppers and onions combine to create an appealing sheet pan breakfast that cooks in about 20 minutes. We like to finish our eggs with a generous drizzle of extra virgin olive oil.
- 1 orange bell pepper, cored, seeded, and thinly sliced
- 1 red bell pepper, cored, seeded, and thinly sliced
- 1 green bell pepper (or another orange or red bell pepper), cored, seeded, and thinly sliced
- 1 medium red onion, peeled, halved through the stem, then thinly sliced into half moons
- Coarse salt (kosher or sea) and freshly ground black pepper
- 2 teaspoons za’atar, divided use
- 1 teaspoon ground cumin
- 1 teaspoon ground Aleppo pepper or other pure chile powder
- Extra virgin olive oil
- 6 large eggs, preferably organic
- 1/3 cup loosely packed chopped fresh flat-leaf parsley
- 1 large Roma tomato, cored and diced
- 1/3 cup crumbled feta or ricotta salata (optional)
Preheat the oven to 400°F.
Place the sliced bell peppers (all colors) in a large mixing bowl. Add the red onions. Season with kosher salt and pepper, 1 teaspoon za’atar, the cumin, and the Aleppo pepper. Drizzle with extra virgin olive oil. Toss to coat.
Transfer the pepper and onion medley to a large rimmed sheet pan. Spread in one layer. Bake for 10 to 15 minutes.
Briefly remove the pan from the oven. Carefully make 6 evenly spaced depressions among the roasted veggies. Carefully crack an egg into each depression, keeping the yolk intact (it helps to crack the egg in a small dish first).
Return the sheet pan to the oven and bake until the egg whites set. Bake until the yolks are done to your liking, 5 to 8 minutes. Remove the pan from the oven. Season the eggs to your liking. Sprinkle the remaining teaspoon of za’atar all over. Add the parsley, diced tomatoes, and a sprinkle of feta. Drizzle with extra virgin olive oil and serve immediately.
Serves 6 — Recipe adapted from themediterraneandish.com