Sheet Pan Eggs and Veggie Hash
Easy Sheet Pan Recipe for Veggie Hash and Eggs...it's tasty and simple. Everyone will love it, including you...who won't have to stand at the stove making eggs for everyone.
Servings: 3
Calories: 328kcal
Ingredients
- 1 red onion thinly sliced
- 2 sweet potatoes small dice
- 1 bulb fennel thinly sliced
- 4 cloves garlic minced
- 1 tblsp olive oil
- ½ teaspoon sea salt
- ½ teaspoon cumin
- ½ tsp thyme
- 1 bunch green curly kale
- 6 large eggs
Instructions
- Preheat oven to 425 and line a large rimmed baking sheet with unbleached parchment paper.
- Prepare vegetables: Cut onion in half, through the root, then thinly slice. Scrub sweet potato, but leave skin on. Cut in half lengthwise, then into ¼s and thinly slice into rounds. Trim fennel, cut in half then thinly slice. Mince garlic.
- Lay onions, potatoes and fennel onto prepared baking sheet. Drizzle with oil and spices. Roast for 10 minutes. Stir. Add garlic and stir again. Roast for another 10 minutes.
- While veggies cook, prepare kale. Wash and pat dry. Remove inner thick stems and roughly chop.
- Toss the kale into the cooked veggies and let it wilt. Make 6 wells into the mixture and carefully pour one cracked egg into each hole. Sprinkle eggs with sea salt and crushed red pepper if desired.
- Place sheet pan back into oven to cook the eggs. It will take 6-10 minutes depending on how well done you like your eggs. Start checking at 6 minutes for runny yolks, longer for a more well cooked egg.
- Serve warm.
Nutrition
Calories: 328kcal | Carbohydrates: 29g | Protein: 17g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 372mg | Sodium: 643mg | Potassium: 965mg | Fiber: 7g | Sugar: 9g | Vitamin A: 17290IU | Vitamin C: 55mg | Calcium: 243mg | Iron: 4mg