Sheet Pan Baked Eggs & Veggies

This colorful and vibrant dish not only tantalizes the taste buds but also nourishes the body. Packed with nutrient-rich bell peppers and onions, it provides a hefty dose of vitamins and antioxidants. The eggs add a protein punch while the olive oil offers healthy fats. Seasoned with flavorful spices like za'atar, cumin, and Aleppo chili pepper, every bite bursts with delicious goodness. Plus, it's customizable with optional feta for an extra touch of creamy indulgence. Perfect for a wholesome breakfast or brunch, this dish is as satisfying for the body as it is for the soul.

Ingredients:

• 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

• Kosher salt and black pepper

• For spices of your choice, (I used two teaspoons of za'atar blend, one teaspoon of ground cumin, and one teaspoon of Aleppo chili pepper)

• Extra virgin olive oil

• 6 large eggs

• Chopped fresh parsley, a large handful

• 1 Roma tomato, diced

• Crumbled feta, a tiny bit to your liking (optional)

Instructions:

1. Preheat the oven to 400 degrees F.

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

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.

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.)

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

6. Remove from oven. Season eggs to your liking. Sprinkle the remaining 1 teaspoon za'atar all over. Add parsley, diced tomatoes, and a sprinkle of feta. Serve immediately