Description
This vibrant and satisfying Za'atar Sheet Pan Vegetables and Eggs recipe features roasted yellow potatoes, bell peppers, and red onions seasoned with fragrant za'atar. The dish is finished by baking eggs inside pepper rings for a hearty and flavorful meal, complemented by crumbled feta, fresh cilantro, creamy avocado, and optional harissa. Served with warm pita bread and hummus, it makes a perfect balanced breakfast or brunch for six.
Ingredients
Vegetables
- 5 medium yellow potatoes, cut into 1½ inch pieces
- 3 large bell peppers (red, yellow, or orange)
- ½ large red onion, sliced into ½ inch wedges
Seasoning and Oil
- 3 tablespoons extra virgin olive oil, divided
- ¾ teaspoon fine sea salt, divided
- 3 teaspoons za’atar, divided
- Cooking spray of your choice
Eggs and Toppings
- 6 eggs (not extra large)
- ¼ cup cilantro leaves, stems removed and roughly chopped
- ¼ cup crumbled feta cheese
- 1 large avocado, peeled and sliced (optional)
- Harissa (optional)
To Serve
- 1 cup hummus (such as white bean hummus)
- Whole wheat pita bread (½ to 1 per person)
Instructions
- Preheat oven and prepare sheet pan: Place a clean, dry sheet pan in the oven and preheat to 400°F (200°C).
- Toss potatoes with oil and seasoning: In a bowl, toss the cut potatoes with 2 tablespoons of olive oil, ½ teaspoon of sea salt, and 2 teaspoons of za’atar. Set aside while the oven preheats.
- Roast potatoes: Remove the hot sheet pan from the oven and spray it generously with cooking spray. Spread the potatoes in a single layer on the pan and roast for 20 minutes.
- Prepare bell peppers: Cut two ½-inch thick rings from the thickest parts of each bell pepper; remove seeds and pith carefully without breaking them. Remove stems, seeds, and pith from remaining bell peppers, then cut into 1½ inch chunks.
- Toss peppers and onions with seasoning: In the same bowl used for potatoes, toss the bell pepper chunks and red onions with the remaining 1 tablespoon olive oil, ¼ teaspoon sea salt, and 1 teaspoon za’atar.
- Add peppers and onions to roasting pan: After the potatoes have roasted 20 minutes, remove the pan and preserve oven heat by closing the door. Add the bell peppers and onions to the sheet pan and stir together with the potatoes.
- Toss pepper rings: Place the pepper rings in the bowl and toss gently to coat with residual oil and seasoning.
- Arrange vegetables and pepper rings: Push the vegetables aside to make six wells on the pan, then set the pepper rings into these wells. The pan will be full; rearrange gently if needed. Return to the oven and roast for another 20 minutes.
- Turn pepper rings and add eggs: Remove the pan and carefully flip each pepper ring with tongs. Spray inside each ring with cooking spray, then crack one egg into each ring.
- Bake eggs: Return the pan to the oven and bake for 5-7 minutes, depending on desired egg doneness. About 6 minutes yields eggs with set whites and slightly runny yolks.
- Garnish and serve: Top the roasted veggies and baked eggs with crumbled feta, chopped cilantro, optional harissa, and sliced avocado. Serve warm with hummus and whole wheat pita bread.
Notes
- Za’atar is a Middle Eastern spice blend; if unavailable, a mix of thyme, sesame seeds, sumac, and oregano can be used.
- Cooking spray helps prevent sticking when roasting the vegetables and baking the eggs.
- Adjust egg baking time according to your preferred level of doneness.
- Avocado and harissa are optional but add creaminess and a spicy kick, respectively.
- Use whole wheat pita for extra fiber and nutrition.
