Sheet Pan Vegetable Hash with Eggs

Prep: 20 mins

Total: 55 mins

Servings: 6


  • 1 small head cauliflower, trimmed, cored, and cut into florets
  • 1 pound broccoli, trimmed, stem peeled, and cut into 1 inch pieces (greens and stems)
  • 1 red capsicum, seeded and diced
  • 1 cup red onion, diced
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 packed cups baby spinach
  • 6 large eggs, room temperature


  • Step 1
    Preheat oven to 200° Pulse cauliflower in a food processor until finely chopped (you should have about 4 cups). Transfer to a rimmed baking sheet. Repeat with broccoli and transfer to a baking sheet. Add capsicum and red onion and drizzle with olive oil; toss until well combined. Season with salt and pepper; spread in an even layer and roast, stirring once, until golden around edges, 25 to 30 minutes.
  • Step 2
    Remove sheet from oven; stir in baby spinach. Make 6 small wells in mixture with the back of a spoon. Crack an egg into each well and bake until whites are just set, about 5 minutes. Season eggs with salt and pepper and serve immediately.