Chop your potatoes, zucchini, bell pepper, onion, and green beans (if using fresh) into a large mixing bowl. Add oil and spices and toss the veggies to combine until everything is fully coated.
Coat your pan with a neutral oil to avoid sticking. Spread the veggies evenly across the pan, making sure nothing is stacked on top of each other. This is to ensure veggies are properly crisp and brown and not steamed.
Bake, stirring halfway through, for 15-18 minutes or until the potatoes are tender. Remove the pan from the oven and move the veggies aside to create six openings. Gently crack the eggs in each opening. Season the eggs with salt and pepper and top it off with cheese.
Return the pan to the oven and bake for 7-9 minutes or until the eggs are set. Top with salsa.
Potatoes, zucchini, and green beans were grown in this recipe were grown in the farm-to-school teaching garden.
‘Recipe adapted from Alachua County Farm to School, for more recipes, visit
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