A delightful and easy-to-make dish featuring roasted vegetables and baked eggs, perfect for brunch or a light dinner.
Preheat your oven to 425°F and prepare a baking sheet by lightly greasing it with olive oil.
Ensure the oven is fully preheated to achieve even roasting.
Spread the sweet potatoes, bell pepper, zucchini, and onion on the baking sheet. Drizzle with olive oil and season with salt and pepper.
Cut the vegetables into similar-sized pieces for even cooking.
Roast the vegetables in the oven for 30 minutes, stirring halfway through to ensure even cooking.
Keep an eye on the vegetables to prevent over-browning.
Add the cherry tomatoes, minced garlic, and thyme to the roasted vegetables. Stir to combine.
Adding these ingredients later preserves their fresh flavor.
Transfer the vegetable mixture to an ovenproof dish. Create four small wells and crack an egg into each well.
Make sure the eggs are evenly spaced for even cooking.
Bake the dish in the oven for 10 minutes or until the eggs are set to your liking.
Check the eggs frequently to avoid overcooking.
Sprinkle the crumbled feta cheese over the dish and serve immediately.
Serve with a side of crusty bread for a complete meal.
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