Recipes

Sheet Pan Hash with Baked Eggs

Put your skillet away because every ingredient of this recipe is going right on a baking sheet. This all-in-one meal will go from your counter to your oven and then right onto the kitchen table. This versatile and simple sheet pan meal will satisfy everyone.
Serves 4
Prep Time 10 min
Cook Time 35 min
Print Recipe

Ingredients

  • 1 cup (250 mL) canned diced tomatoes
  • 1 cup (250 mL) prepared tomato sauce
  • 1 tsp (5 mL) Italian spices
  • ¼ tsp (1.25 mL) salt
  • ¼ tsp (1.25 mL) pepper
  • 2 yellow potatoes, diced
  • 2 tbsp (30 mL) olive oil
  • ⅛ tsp (0.5 mL) salt
  • 2 red peppers, sliced
  • 1 green pepper, sliced
  • 1 red onion, sliced
  • ⅔ lb (0.4 kg) dry chorizo, diced
  • 8 eggs
  • 2 tbsp (30 mL) chopped fresh parsley

Instructions

  • Step 1

    Preheat the oven to 375°F (190°C).

  • Step 2

    Mix the tomatoes, tomato sauce, Italian herbs, 1/4 teaspoon (1 mL) salt, and pepper and set aside.

  • Step 3

    On a non-stick baking sheet, toss the potatoes with 1 tablespoon (15 mL) of the olive oil and 1/8 teaspoon (0.5 mL) salt. Roast for 12 minutes.

  • Step 4

    Add the red and green peppers, onion, and chorizo to the baking sheet. Drizzle the remaining 1 tablespoon (15 mL) of olive oil overtop and toss to coat. Roast for 15 minutes.

  • Step 5

    Add the tomato sauce mixture to the baking sheet, stirring to mix everything well. Return to the oven for 5 minutes.

  • Step 6

    Make 8 wells in the mixture and crack an egg into each well. Bake until the whites have set, about 7 minutes.

  • Step 7

    Garnish with parsley and serve.

Nutrition Facts

Per serving
Calories497
Fat29 g
Saturated Fat8 g
Trans Fat0 g
Carbohydrate29 g
Fibre5 g
Sugars11 g
Protein30 g
Sodium1403 mg

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