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
Ingredients
Nutrition Facts
- Calories
- 497
- Fat
- 29 g
- Saturated Fat
- 8 g
- Trans Fat
- 0.2 g
- Sodium
- 1403 mg
- Sugars
- 11 g
- Protein
- 30 g
- Fibre
- 5 g
- Carbohydrate
- 29 g
- 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
- 1/8 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
-
Preheat the oven to 375°F (190°C).
-
Mix the tomatoes, tomato sauce, Italian herbs, ¼ teaspoon (1 mL) salt, and pepper and set aside.
-
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.
-
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.
-
Add the tomato sauce mixture to the baking sheet, stirring to mix everything well. Return to the oven for 5 minutes.
-
Make 8 wells in the mixture and crack an egg into each well. Bake until the whites have set, about 7 minutes.
-
Garnish with parsley and serve.