Baked Eggs with Garden Vegetable Hash Recipe

Name: Baked Eggs with Garden Vegetable Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 & freshly ground black pepper; 1 lb roma tomatoes or 1 lb plum tomato, seeded and chopped; 2 cloves garlic, minced; 2 teaspoons chopped fresh thyme; 6 large eggs; ¼ cup grated parmesan cheese

Servings: persons

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 & freshly ground black pepper
1 lb roma tomatoes or 1 lb plum tomato, seeded and chopped
2 cloves garlic, minced
2 teaspoons chopped fresh thyme
6 large eggs
¼ cup grated parmesan cheese

1
Position a rack in the center of the oven and preheat to 450F.
2
Lightly oil a large baking sheet or roasting pan.
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 vegetables with a spatula, until the potatoes are almost tender, about 40 minutes.
5
Stir in the tomatoes, garlic and thyme.
6
Bake until the vegetables are browned, about 20 minutes more.
7
Transfer the vegetables to a 2-quart ovenproof serving dish.
8
Spacing them evenly apart, break the eggs over the vegetables.
9
Bake until the eggs are set, about 10 minutes.
10
Sprinkle with the cheese and serve immediately.

405

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Baked Eggs with Garden Vegetable Hash falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Eggs with Garden Vegetable Hash

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