Bursting with the fresh taste of garden vegetables and the hearty comfort of baked eggs, this is one of my favorite breakfast recipes.
Servings: Serves 6
Ingredients 1 1/2 pounds Yukon Gold potatoes (about 4 medium), peeled and cut into 1/2-inch cubes1 small red bell pepper , cut into 1/2-inch dice2 medium zucchini , cut into 1/4-inch thick half-moons1 medium yellow onion , cut into 1/2-inch dice3 tablespoons extra-virgin olive oilSalt and freshly ground pepper1 pound Roma or plum tomatoes , seeded and chopped2 cloves garlic , minced2 teaspoons chopped fresh thyme6 large eggs1/4 cup grated Parmesan cheese
Position a rack in the center of the oven and preheat to 450°F. Lightly oil a large baking sheet or roasting pan.
Toss the potatoes, bell pepper, zucchini, onion and olive oil on the baking sheet and season to taste with salt and pepper. Bake, occasionally turning the vegetables with a spatula, until the potatoes are almost tender, about 40 minutes. Stir in the tomatoes, garlic and thyme. Bake until the vegetables are browned, about 20 minutes more. Transfer the vegetables to a 2-quart ovenproof serving dish.
Spacing them evenly apart, break the eggs over the vegetables. Bake until the eggs are set, about 10 minutes. Sprinkle with the cheese and serve immediately.