Baked Eggs with Garden Vegetable Hash

I can't believe I found this recipe in <em>Back to the Table: Art Smith</em>. This is so much like a dish that an old boyfriend use to make all the time. Not just for breakfast or brunch. His favorite time was for supper. We called it Art's Baked Eggs. Yep! His name was Art Smith. This is the perfect time to make it while you still have vegetables in the garden. He would make the egg dish, I would make the sausage gravy and Pillsbury made the biscuits. What a team!

Makes 6 servings
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1 1/2 pounds Yukon Gold potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
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 and freshly ground black pepper
1 pound Roma or plum tomatoes, seeded and chopped
2 garlic cloves, minced
2 teaspoons chopped fresh thyme
6 large eggs
1/4 cup freshly grated Parmesan cheese

Position a rack in the center of the oven and preheat to 450 degrees 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 vegetable 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 eggs are set, about 10 minutes. Sprinkle with cheese and serve immediately.