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

 * 1) Position a rack in the center of the oven and preheat to 450 °F.
 * 2) Lightly oil a large baking sheet or roasting pan.
 * 3) Toss the potatoes, bell pepper, zucchini, onion and olive oil on the baking sheet and season to taste with salt and pepper.
 * 4) Bake, occasionally turning the vegetables with a spatula, until the potatoes are almost tender, about 40 minutes.
 * 5) Stir in the tomatoes, garlic and thyme.
 * 6) Bake until the vegetables are browned, about 20 minutes more.
 * 7) Transfer the vegetables to a 2-quart ovenproof serving dish.
 * 8) Spacing them evenly apart, break the eggs over the vegetables.
 * 9) Bake until the eggs are set, about 10 minutes.
 * 10) Sprinkle with the cheese and serve immediately.