Brunch Eggs And Veggies

Total Time: 1 hr 20 mins Preparation Time: 10 mins Cook Time: 1 hr 10 mins

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 & fresh ground pepper
• 1 lb roma tomatoes or 1 lb plum tomato, seeded and chopped
• 2 garlic cloves, smashed
• 2 teaspoons chopped fresh thyme
• 6 large eggs
• 1/4 cup freshly grated parmesan cheese

Recipe

• 1 position a rack in the centre of the oven and preheat to 450f degrees.
• 2 lightly oil a large baking sheet or roaster.
• 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 veggies with a spatula, until the potatoes are almost tender, up to 40 minutes.
• 5 stir in tomatoes, garlic and thyme.
• 6 bake until the veggies are browned, about 10 to 20 minutes more.
• 7 transfer the veggies to a 2-quart ovenproof serving dish.
• 8 spacing them evenly apart, break the eggs over the veggies.
• 9 bake until the eggs are set, about 10 minutes.
• 10 sprinkle with cheese and serve immediately.