This one-pan dish makes it easy to serve breakfast or brunch for a crowd. Tomatoes, chopped kale, olives, and feta are baked alongside large eggs for a Mediterranean-inspired masterpiece. This sheet pan recipe is a perfect solution when you need mouthwatering flavor fast without spending all morning in the kitchen.
For more delicious ways to kick off your day, take a look through all of our amazingly healthy breakfast recipes!
This dish is a nutrient-dense powerhouse that combines lean protein with a rainbow of fiber-rich vegetables. By roasting the vegetables in heart-healthy olive oil, we enhance their natural sweetness while keeping the meal low in saturated fat and sodium.
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Yes! Baking is a great heart-healthy method because it requires minimal added fat and allows you to cook the eggs alongside nutrient-dense vegetables without the need for heavy frying.
You can roast the peppers, onions, and garlic in advance. When ready to eat, simply add the tomatoes and kale, crack the eggs, and finish the baking step fresh.
Hearty vegetables like bell peppers, onions, and kale work best because they hold their structure during roasting. Tomatoes are also excellent as they create a light sauce.
Absolutely. Roasting at the correct temperature preserves most nutrients while making certain antioxidants, like the lycopene in tomatoes, easier for your body to absorb.
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Recipe yields 6 servings
Preheat oven to 400°.
In a large mixing bowl, add the bell peppers, red onion, garlic, cumin, chili pepper, salt and black pepper. Drizzle with the olive oil. Toss to coat.
Transfer the vegetables to a large sheet pan. Spread the vegetable mixture in 1 layer. Bake for 10 to 15 minutes, or until the vegetables are softened
Remove the pan from the oven. Add the tomatoes, kale and olives to the pan and make 6 wells in the vegetables. Crack an egg into each well. Bake until the egg whites settle, about 5 minutes for soft yolks.
Remove the pan from the oven. Sprinkle with the feta and herbs. Serve immediately.
Swap kale for baby spinach or Swiss chard if you prefer a milder flavor or softer texture.
If you don't have feta, try small dollops of goat cheese or a sprinkle of part-skim mozzarella.
Feel free to add sliced mushrooms, zucchini, or asparagus to the roasting pan depending on what is in season.
For extra staying power, toss a half-cup of rinsed chickpeas or black beans in with the peppers during the initial roast.