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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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Lovely on a Sunday brunch table, and tasty too! from the local newspaper. Ingredients:
1 1/2 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 |
1/4 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.
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