I’ve been meaning to post this recipe for so long and I can’t, for the life of me, think of any reasons why I’ve been waiting! Sheet Pan Dinners are all the rage right now and for a few very good reasons: they are easy, quick, healthy and you only have to wash one thing…your sheet pan! My friend Chanie, from Busy in Brooklyn, even went one step further and created sheet pan chicken fajitas to use in different 5 ways. How amazing is that?!? The thing I like the best about this broccoli hash & eggs recipe is that you can add cheese to it (my vote is for feta) or you can top it with shredded chicken (I would use the shredded chicken recipe from my latke post because it’s easy as this sheet pan meal).
Just put all your veggies on a sheet pan and combine with the oil and spices. Add whatever spices you want! Add whatever oil you want! Heck, add whatever veggies you want!
Crack each egg into a small bowl then slowly pour it onto the sheet pan. Don’t break that egg yolk!
The veggies get all crispy, the egg yolk is runny and all things are right in this world.
Sheet Pan Broccoli Hash & Eggs
- 12 oz chopped broccoli (from 2 heads)
- 1 bell pepper, roughly chopped
- 1 zucchini, roughly chopped
- 6 cloves garlic, sliced in half
- 2 Tbsp extra virgin olive oil
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp pepper
- 6 eggs
- Preheat oven to 425 degrees F.
- Combine the vegetables and garlic on a sheet pan with the olive oil and spices. Bake for 10 minutes, until beginning to crisp.
- Remove baking sheet from oven and make 6 indentations. Crack eggs individually into a small bowl and carefully slide 1 egg into each indentation. Sprinkle eggs with a bit of sea salt and cracked black pepper. Return sheet pan to oven and cook for 5-7 more minutes, until the whites are set and yolks are still a bit runny. If you prefer your yolks cooked through, leave in the oven for an additional 2 minutes.
- Sprinkle eggs with dried oregano and serve.
- *if you need to make this in advance, undercook the eggs slightly. Then reheat the hash and eggs in the oven at 425 degrees F. for only 2-3 minutes.