Baked Eggs With Garden Vegetable Hash

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 1/2 lbs yukon gold potatoes, peeled and cut into 1/2 inch cubes (about 4 medium)
• 1 small red bell pepper, cut into 1/2 inch dice
• 2 medium zucchini, cut into 1/4 inch thick half-moons
• 1 medium yellow onion, cut into 1/2 inch dice
• 3 tablespoons extra virgin olive oil
• salt & freshly ground black pepper
• 1 lb roma tomatoes or 1 lb plum tomato, seeded and chopped
• 2 cloves garlic, minced
• 2 teaspoons chopped fresh thyme
• 6 large eggs
• 1/4 cup grated parmesan cheese

Recipe

• 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.