Pescatarian Sheet Pan Eggs
Total time28 min
Prep time10 min
Cook time18 min
5.0(21)
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Learn more →Ingredients
4 servings
- 3 tbsp olive oil, divided
- 1 medium red bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, thinly sliced
- ½ tsp smoked paprika
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 1 cup cherry tomatoes, halved
- 8 large eggs
- 2 oz feta cheese, crumbled (optional)
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Place an 18×13-inch rimmed sheet pan on the center rack while the oven heats — a hot pan helps the egg whites set quickly and the edges crisp.
- 2
Heat 2 tbsp of the olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened and the onion is translucent, about 6–7 minutes.
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