Name: Sheet Pan Eggs with Roasted Vegetables
Prep time: 10 min
Cook time: 22 min
Total time: 32 min
Yield: 1 serving
Ingredients: 0.5 cup canned chickpeas; 1 medium red bell pepper; 0.5 medium red onion; 1 tbsp extra virgin olive oil; 1 tsp za'atar seasoning; 0.5 tsp smoked paprika; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup egg whites; 3 large eggs; 0.5 cup plain Greek yogurt; 1 tsp lemon juice; 1 clove garlic; 1 oz feta cheese; 1 tbsp fresh parsley

Instructions

Prep 10 min · Cook 22 min

Preheat your oven to 400°F (200°C) and line a large rimmed sheet pan with parchment paper for easy cleanup.
Place the rinsed and dried chickpeas, diced red bell pepper, and sliced red onion onto the sheet pan.
Drizzle the vegetables with olive oil and sprinkle with za'atar, smoked paprika, sea salt, and black pepper; toss until everything is well-coated.
Spread the mixture into a single layer and roast in the oven for 15 minutes until the vegetables are tender and the chickpeas are slightly golden.
Remove the pan from the oven and use a large spoon to create four small wells in the vegetable mixture.
Pour the egg whites evenly into the wells, then carefully crack one whole egg into three of the wells, leaving the fourth well for the extra egg whites.
Return the pan to the oven and bake for 5 to 7 minutes, or until the whites are fully set but the yolks remain slightly runny.
While the eggs finish, whisk together the Greek yogurt, lemon juice, and minced garlic in a small bowl until smooth.
Remove the sheet pan from the oven, drizzle with the garlic yogurt sauce, and garnish with crumbled feta and fresh parsley.

Nutrition

Ingredients

Instructions

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