Sheet Pan Broccoli Hash & Eggs
Ingredients
Scale
- 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
Instructions
- 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.