Ingredients

The following ingredients have 6 Servings
  • 1 green bell pepper, (cored and thinly sliced)
  • 1 orange bell pepper, (cored and thinly sliced)
  • 1 red bell pepper, (cored and thinly sliced)
  • 1 medium red onion, (halved then thinly sliced)
  • Kosher salt and black pepper
  • Spices of your choice,
  • Extra virgin olive oil,
  • 6 large eggs
  • Chopped fresh parsley, (a large handful)
  • 1 Roma tomato, (diced)
  • Crumbled feta, (a small bit to your liking (optional))

Instruction

  • Preheat the oven to 400 degrees F.
  • Place sliced bell peppers (all colors) in a large mixing bowl. Add red onions. Season with kosher salt and pepper, 1 tsp za'atar, 1 tsp cumin and 1 tsp Aleppo chili pepper (keep the remaining za'atar for later). Drizzle with extra virgin olive oil. Toss to coat.
  • Transfer the pepper and onion medley to a large sheet pan. Spread in one layer. Bake in heated oven for 10 to 15 minutes.
  • Remove pan from oven briefly. Carefully make 6 "holes" or openings among the roasted veggies. Carefully crack each egg into a hole, keeping the  yoke intact (it helps to crack the egg in a small dish to slide carefully into each hole.)
  • Return pan to oven and bake until the egg whites settle. Watch the yokes to see them turn to the doness you like (anywhere from 5 to 8 minutes).
  • Remove from oven. Season eggs to your liking. Sprinkle remaining 1 tsp za'atar all over. Add parsley, diced tomatoes, and a sprinkle of feta. Serve immediately!