Vibrant Sheet Pan Eggs & Roasted Veggie Medley
Brighten up your mealtime with this easy and delicious sheet pan creation! Colorful roasted vegetables and perfectly baked eggs come together in one pan for a nutritious and satisfying dish. Ideal for a vibrant breakfast, a wholesome brunch, or a light, flavorful dinner.
Ingredients
- 1 medium red bell pepper cored and thinly sliced
- 1 medium yellow bell pepper cored and thinly sliced
- 1 small red onion halved and thinly sliced
- 2 cups fresh baby spinach approx. 50-60g
- 1 small Roma tomato diced
- 4 large eggs
- 1.5 tablespoons extra virgin olive oil divided
- 2/3 teaspoon ground cumin
- 2/3 teaspoon Aleppo pepper or red chili flakes
- 1/3 teaspoon smoked paprika
- 1 1/3 teaspoons za’atar or suitable Italian seasoning
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1/4 cup chopped fresh parsley for garnish
Instructions
- Prepare Oven and Pan: Set your oven to preheat at 390°F (approximately 200°C). Lightly coat a large baking sheet with a portion of the olive oil (about 0.5 tablespoon).
- Season Vegetables: On the prepared baking sheet, combine the sliced bell peppers and red onion. Sprinkle them with the ground cumin, Aleppo pepper, smoked paprika, half of the za’atar (about 2/3 teaspoon), and a pinch of kosher salt and freshly ground black pepper. Drizzle with the remaining olive oil (about 1 tablespoon) and toss everything together to ensure the vegetables are evenly coated. (Alternatively, you can mix these vegetables and seasonings in a separate bowl before spreading them on the pan). Add the fresh baby spinach to the pan, tossing lightly with the other vegetables; it will wilt down during cooking.
- Roast Vegetables: Arrange the seasoned vegetables in a single layer on the baking sheet. Place in the preheated oven and roast until they are tender-crisp and show slight charring at the edges, typically for 12 to 18 minutes.
- Create Nests and Add Eggs: Carefully remove the baking sheet from the oven. Using the back of a spoon, make four indentations amongst the roasted vegetables to serve as nests for the eggs. Gently crack one large egg into each nest, being careful to keep the yolk intact. (Helpful tip: Cracking each egg into a small ramekin or dish first, then carefully sliding it into its respective nest can help prevent broken yolks and ensure neat placement). Season the eggs lightly with an additional touch of salt and pepper if desired.
- Bake Eggs to Preference: Return the baking sheet to the oven. Bake for an additional 6 to 9 minutes, or until the egg whites are fully set but the yolks have reached your desired level of runniness (less time for runnier yolks, more time for firmer yolks).
- Garnish and Serve: Once the eggs are cooked to your liking, remove the baking sheet from the oven. Sprinkle the dish generously with the remaining za’atar (about 2/3 teaspoon), the freshly chopped parsley, and the diced Roma tomato. Serve immediately. This dish is excellent on its own or accompanied by a slice of whole-grain toast for a complete meal.
Notes
Storage Notes: Leftover portions can be stored in an airtight container in the refrigerator for up to 2-3 days. This dish is enjoyable cold or can be gently reheated. For reheating, use a skillet over medium-low heat for just a few minutes until warmed through, taking care not to overcook the eggs. Freezing is not recommended as it can alter the texture of the eggs and vegetables.
Estimated Nutritional Information (Per Serving - 1/4 of the recipe):
- Calories: approx. 158 kcal
- Protein: approx. 8.1 g
- Fat (Total): approx. 10.7 g
- Saturated Fat: approx. 2.2 g
- Monounsaturated Fat: approx. 5.7 g
- Polyunsaturated Fat: approx. 1.2 g
- Carbohydrates (Total): approx. 8.7 g
- Fiber: approx. 2.4 g
- Sugars: approx. 4.9 g (primarily naturally occurring from vegetables)
- Sodium: approx. 220-230 mg (will vary based on amount of salt added)