You can use any coloured peppers (bell peppers, capsicum) in this recipe. Red or brown onion can be used. If sweet potato is not to your liking, feel free to use some white potato or pumpkin instead. You can reduce the ingredients slightly to make a smaller batch. However, the leftovers keep well for a day or two.
Preheat the oven to 200 C / 400 F.
Add olive oil to a round or square baking tray or a casserole dish. Add the vegetables, garlic, spices, and salt and toss through to coat evenly.
Place in the oven, middle shelf, and bake for 20 minutes.
Once pre-cooked, remove from the oven and separate the veggies slightly to make small wells for the eggs. Crack the eggs over the top, letting them spread out evenly in the dish. Scatter the halved cherry tomatoes on top.
Place back in the oven for around 8-10 minutes, or until the whites are firm and the egg yolks are still slightly soft (or as you like).
Sprinkle with some fresh or dried herbs before serving.
Calories: 297kcal | Carbohydrates: 21g | Protein: 13g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 688mg | Potassium: 533mg | Fiber: 3g | Sugar: 6g | Vitamin A: 12013IU | Vitamin C: 48mg | Calcium: 86mg | Iron: 3mg
Keywords: Brunch, Sweet Potato, Meal Prep, Sheet Pan, Eggs, Breakfast