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Brunch Eggs and Veggies

5.0(6)

Make and share this Brunch Eggs and Veggies recipe from Food.com.

by Derf2440·published 2002-06-25

One Dish Meal

Servings

6 serving(s)

Total time

1h 20m

prep 10 min

Calories / serving

287 kcal

Ingredients (11)

serves

1 1/2 lbs yukon gold potatoes, peeled and cut into 1/2 inch cubes (about 4 medium)potato
1 small red bell pepper, cut into 1/2 inch dicebell-pepper
2 medium zucchini, cut into 1/4 inch thick half moonszucchini
1 medium yellow onion, cut into 1/2 inch diceonion
3 tablespoons extra virgin olive oilextra-virgin-olive-oil
salt & fresh ground peppersalt-and-pepper
1 lb roma tomatoes or 1 lb plum tomato, seeded and choppedtomato
2 garlic cloves, smashedgarlic
2 teaspoons chopped fresh thymethyme
6 large eggsegg
1/4 cup freshly grated parmesan cheeseparmesan

Instructions (10 steps)

Toss the potatoes, bell pepper, zucchini, onion and olive oil on the baking sheet and season to taste with salt and pepper.

04Bake, occasionally turning the veggies with a spatula, until the potatoes are almost tender, up to 40 minutes.

05Stir in tomatoes, garlic and thyme.

06Bake until the veggies are browned, about 10 to 20 minutes more.

07Transfer the veggies to a 2-quart ovenproof serving dish.

08Spacing them evenly apart, break the eggs over the veggies.

09Bake until the eggs are set, about 10 minutes.

10Sprinkle with cheese and serve immediately.

Nutrition (per serving)

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Rich recipe — supports nutrition-aware planning.