Za'atar Spiced Sheet Pan Eggs and Veggies

1. For the eggs: Preheat oven to 400F.

2. Peel onion. Thinly slice onion and bell peppers. Cut potatoes in half lengthwise and in half lengthwise again and slice into 1/4 inch slices.

3. Place onions, bell peppers, potatoes, and mushrooms on rimmed baking sheet and drizzle with olive oil.

4. Add garlic, salt, pepper, half the za’atar seasoning, and toss to coat all veggies in oil and spices.

5. Spread veggies into a single layer on the pan and place in oven. Cook for 15-20 minutes until veggies are tender and starting to brown.

6. Remove from oven and make a well in the veggies for each of the eggs. Carefully break an egg into the center of each well. Salt and pepper each egg, to taste.

7. Return to oven for 5-8 minutes. Begin checking at 5 minutes for the whites to be set and the yolks to be cooked to your desired doneness.

8. While the eggs are cooking, prepare the garnish.

9. For the garnish: Zest and juice lemon. Chop tomatoes and parsley. Peel and finely dice red onion.

10. Place vegetables in a small bowl and add lemon zest, juice, garlic, mint, salt, and pepper. Add olive oil and stir to combine. Taste and adjust seasonings.

11. When eggs are done, remove pan from oven. Scatter remaining za'atar seasoning and garnish over eggs and veggies, and enjoy immediately.