Baked Eggs With Garden Vegetable Hash
Steps
Position a rack in the center of the oven and preheat to 450f.
Lightly oil a large baking sheet or roasting pan.
Toss the potatoes , bell pepper , zucchini , onion and olive oil on the baking sheet and season to taste with salt and pepper.
Bake , occasionally turning the vegetables with a spatula , until the potatoes are almost tender , about 40 minutes.
Stir in the tomatoes , garlic and thyme.
Bake until the vegetables are browned , about 20 minutes more.
Transfer the vegetables to a 2-quart ovenproof serving dish.
Spacing them evenly apart , break the eggs over the vegetables.
Bake until the eggs are set , about 10 minutes.
Sprinkle with the cheese and serve immediately.
Ingredients
yukon gold potatoes, red bell pepper, zucchini, yellow onion, extra virgin olive oil, salt & freshly ground black pepper, roma tomatoes, garlic, fresh thyme, eggs, parmesan cheese