Brunch Eggs And Veggies
Lovely on a sunday brunch table, and tasty too! From the local newspaper.
Steps
Position a rack in the centre of the oven and preheat to 450f degrees.
Lightly oil a large baking sheet or roaster.
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 veggies with a spatula , until the potatoes are almost tender , up to 40 minutes.
Stir in tomatoes , garlic and thyme.
Bake until the veggies are browned , about 10 to 20 minutes more.
Transfer the veggies to a 2-quart ovenproof serving dish.
Spacing them evenly apart , break the eggs over the veggies.
Bake until the eggs are set , about 10 minutes.
Sprinkle with cheese and serve immediately.
Ingredients
yukon gold potatoes, red bell pepper, zucchini, yellow onion, extra virgin olive oil, salt & fresh ground pepper, roma tomatoes, garlic cloves, fresh thyme, eggs, parmesan cheese