Mediterranean Sheet Pan Eggs with Veggies

Ingredients

• 8 pieces eggs
• 2 pieces bell pepper
• 1 large onion
• 1 tablespoon za'atar
• 1 teaspoon cumin
• 1 teaspoon aleppo pepper
• 0.25 cup parsley
• 1 large roma tomatoes
• 0.5 cup feta cheese

Instructions

1. 1Preheat the oven to 400°F (200°C).
2. 2Slice the bell peppers and onions into thin strips and spread them out on a large baking sheet.
3. 3Drizzle olive oil over the vegetables and sprinkle with za'atar, cumin, and Aleppo pepper. Toss to evenly coat.
4. 4Roast the vegetables in the preheated oven for 10 minutes.
5. 5Remove the baking sheet from the oven and make 8 wells among the vegetables. Crack an egg into each well.
6. 6Return the baking sheet to the oven and bake until the egg whites are set but the yolks are still runny, about 5 minutes.
7. 7While the eggs and vegetables are baking, dice the Roma tomato and chop the parsley.
8. 8Once done, remove the baking sheet from the oven. Sprinkle the dish with the diced Roma tomato, chopped parsley, and crumbled feta cheese.
9. 9Serve immediately, either as a low-carb meal on its own or with your favorite bread to soak up the runny yolks.