Recipe by Derf
Lovely on a Sunday brunch table, and tasty too! from the local newspaper.
Top Review by Mirj
I first made these back in October 2002, and due to the fact that man plans and God laughs, I never got to put in a review. But I have made this recipe several times since then, and it just gets better and better every time! I have to admit that I never made this for lunch, but make it for supper during the week. I usually roast vegetables in bulk and just keep them in the fridge to add to pasta, quiches, whatever. I love the idea of just adding the eggs and cheese and, boom, supper! Instead of just breaking the eggs over the vegetables I scramble them with the cheese. Really really good one Dorothy!
- 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 See How It's Made
- Position a rack in the centre of the oven and preheat to 450f degrees.
- Lightly oil a large baking sheet or roaster.
- 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 veggies with a spatula, until the potatoes are almost tender, up to 40 minutes.
- Stir in tomatoes, garlic and thyme.
- Bake until the veggies are browned, about 10 to 20 minutes more.
- Transfer the veggies to a 2-quart ovenproof serving dish.
- Spacing them evenly apart, break the eggs over the veggies.
- Bake until the eggs are set, about 10 minutes.
- Sprinkle with cheese and serve immediately.