Sheet Pan Eggs and Veggies – AIP Recipes

February 11, 2022

Patty James

One sheet pan and comes together in 20 minutes? This AIP recipe is a great weeknight meal or Sunday brunch.

Mealtime: Breakfast, dinner
Cuisine type: Mediterranean
Cooking time: 15 minutes
Active preparation time: 10 minutes
Number of servings: 6
Dish type: Main
Level: Easy


Nutrition per serving:

Calories: 128.94 kcal
Carbohydrates: 8.23 grams
Fat: 7.34 grams
Protein: 7.52 grams



  • 1 green bell pepper, cored and thinly sliced
  • 1 orange bell pepper, cored and thinly sliced
  • 1 red bell pepper, cored and thinly sliced
  • 1 medium red onion, halved then thinly sliced
  • spices of your choice (I used 2 tsp za’atar blend, 1 tsp ground cumin and 1 tsp Aleppo chili pepper)
  • extra virgin olive oil, for drizzling
  • 6 large eggs
  • chopped fresh parsley, as garnish
  • 1 roma tomato, diced




Step 1:

Preheat the oven to 400 degrees F.


Step 2:

Place sliced bell peppers (all colors) in a large mixing bowl. Add red onions. Season with kosher salt and pepper to your taste, 1 tsp za’atar or other preferred spice mix, 1 tsp cumin and 1 tsp Aleppo chili pepper (keep the remaining za’atar or other mix for later). Drizzle with extra virgin olive oil. Toss to coat.


Step 3:

Transfer the pepper and onion medley to a large sheet pan. Spread in one layer. Bake in the heated oven for 10 to 15 minutes.


Step 4:

Remove pan from oven briefly. Carefully make 6 “holes” or openings among the roasted veggies. Carefully crack each egg into a hole, keeping the yoke intact (it helps to crack the egg in a small dish to slide carefully into each hole.)


Step 5:

Return pan to oven and bake until the egg whites settle. Watch the yokes to see them turn to the doneness you like (anywhere from 5 to 8 minutes).


Step 6:

Remove from oven. Season eggs to your liking. Sprinkle remaining 1 tsp za’atar all over. Add parsley, diced tomatoes, and a sprinkle of feta. Serve immediately!



Sheet pan eggs and veggies - AIP recipes


Tips and Notes:

  • Bell peppers of all colors have many nutrients. It’s important to eat the rainbow so you can get a variety of vitamins and minerals. Overall, they contain antioxidants, vitamin A, and Vitamin C.


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