Baked Eggs with Garden Vegetable Hash

==Ingredients==
* 1½ pounds Yukon Gold potatoes (about 4 medium), peeled and cut into ½-inch cubes
* 1 small red bell pepper, cut into ½-inch dice
* 2 medium zucchini, cut into ¼-inch thick half-moons
* 1 medium yellow onion, cut into ½-inch dice
* 3 tablespoons extra-virgin olive oil
* salt and freshly ground pepper
* 1 pound roma or plum tomatoes, seeded and chopped
* 2 garlic cloves, minced
* 2 teaspoons chopped fresh thyme
* 6 large eggs
* ¼ cup grated Parmesan cheese
==Directions==
# Position a rack in the center of the oven and preheat to 450°F.
# Lightly oil a large baking sheet or roasting pan.
# Toss the potatoes, bell pepper, zucchini, onion and olive oil on the baking sheet and season to taste with salt and pepper.
# Bake, occasionally turning the vegetables with a spatula, until the potatoes are almost tender, about 40 minutes.
# Stir in the tomatoes, garlic and thyme.
# Bake until the vegetables are browned, about 20 minutes more.
# Transfer the vegetables to a 2-quart ovenproof serving dish.
# Spacing them evenly apart, break the eggs over the vegetables.
# Bake until the eggs are set, about 10 minutes.
# Sprinkle with the cheese and serve immediately.
Category:Egg Recipes
Category:Hash Recipes
Category:Parmesan cheese Recipes
Category:Yellow potato Recipes
Category:Red bell pepper Recipes
Category:Plum tomato Recipes
Category:Vegetarian Recipes
Category:Yellow onion Recipes
Category:Zucchini Recipes