Baked Eggs with Garden Vegetable Hash

From Recidemia
Jump to: navigation, search



  1. Position a rack in the center of the oven and preheat to 450°F.
  2. Lightly oil a large baking sheet or roasting pan.
  3. Toss the potatoes, bell pepper, zucchini, onion and olive oil on the baking sheet and season to taste with salt and pepper.
  4. Bake, occasionally turning the vegetables with a spatula, until the potatoes are almost tender, about 40 minutes.
  5. Stir in the tomatoes, garlic and thyme.
  6. Bake until the vegetables are browned, about 20 minutes more.
  7. Transfer the vegetables to a 2-quart ovenproof serving dish.
  8. Spacing them evenly apart, break the eggs over the vegetables.
  9. Bake until the eggs are set, about 10 minutes.
  10. Sprinkle with the cheese and serve immediately.