Brunch Eggs and Veggies

Name: Brunch Eggs and Veggies
Ingredients: 1 12 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; 14 cup freshly grated parmesan cheese

11 ingredients

10 steps

Ingredients

1 12 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
14 cup freshly grated parmesan cheese

Directions

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.