Ingredients
Scale
- 3 pounds Yukon Gold or Russet potatoes, diced into 1/2-inch cubes
- 2 large bell peppers (any color), diced
- 1 large red onion, diced
- 3 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 8 large eggs
- Fresh parsley or green onions for garnish
- Optional: Shredded cheddar cheese or hot sauce for serving
Instructions
- Preheat your oven to 400°F (200°C). Line a large, rimmed 18×13 inch sheet pan with parchment paper or a light coating of non-stick spray. In a large mixing bowl, toss the diced potatoes, bell peppers, and onions with olive oil, smoked paprika, garlic powder, salt, and pepper until everything is evenly coated. Spread the mixture across the baking sheet in a single, even layer. Avoid overcrowding; if the pan is too full, the potatoes will steam rather than crisp.
- Slide the baking sheet into the center rack of the oven. Roast for 25 to 30 minutes, tossing the vegetables halfway through with a spatula to ensure even browning. You want the potatoes to be fork-tender and the edges to be golden brown and slightly crispy. Once the potatoes reach this stage, remove the pan briefly from the oven.
- Using the back of a large spoon, create eight small “wells” or indentations in the potato mixture, spaced evenly apart. Carefully crack one egg into each well. Return the pan to the oven and bake for an additional 5 to 8 minutes. Watch closely: 5 minutes usually yields runny yolks, while 8 minutes will result in a fully set yolk. Remove from the oven, sprinkle with fresh herbs, and serve immediately while hot.
- Cook Time: 50 minutes