Ingredients

Baked Eggs with Garden Vegetable Hash
1 1/2 pounds Yukon Gold potatoes (about 4 medium), peeled and cut into 1/2-inch cubes
1 small red bell pepper , cut into 1/2-inch dice
2 medium zucchini , cut into 1/4-inch thick half-moons
1 medium yellow onion , cut into 1/2-inch dice
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 pound Roma or plum tomatoes , seeded and chopped
2 cloves garlic , minced
2 teaspoons chopped fresh thyme
6 large eggs
1/4 cup grated Parmesan cheese

Description

Breakfast Recipe Of Eggs, Potatoes, Zucchini And Peppers From Art Smith's Cookbook, Back To The Table.

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