Sheet-Pan Sweet Corn & Pepper Egg Hash with Basil

Serves 4 · 15 min prep · 35 min cook

Ingredients

• 2 1/2 cups fresh sweet corn kernels
• 2 cups bell peppers mixed colors diced
• 1 1/2 cups baby potatoes diced small
• 1 medium yellow onion sliced
• 6 large eggs
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup fresh basil chopped
• 1/2 cup crumbled cotija or feta
• 1 lime lime wedges

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup. Place the diced potatoes, onion, and bell peppers on the pan.
2. 2Drizzle the vegetables with most of the olive oil, then sprinkle with garlic powder, smoked paprika, salt, and black pepper. Toss thoroughly with your hands so every piece is coated, then spread into a single layer.
3. 3Roast for 15 minutes until the potatoes start to soften and the peppers begin to brown at the edges. Remove the pan and scatter the fresh sweet corn kernels evenly over the vegetables. Drizzle the remaining oil over the corn.
4. 4Return the pan to the oven and roast another 8 to 10 minutes until the corn is lightly charred in spots and the potatoes are fork-tender and golden.
5. 5Remove the pan again. Using the back of a spoon, make six small wells among the vegetables. Crack one egg into each well, taking care not to break the yolks. Season the eggs lightly with salt and pepper.
6. 6Bake 6 to 8 minutes more, watching closely, until the egg whites are just set and the yolks are still runny or jammy according to your preference. The edges of the whites should look opaque and firm.
7. 7Pull the sheet pan from the oven and immediately shower everything with chopped fresh basil and crumbled cotija. The residual heat wilts the basil and softens the cheese slightly.
8. 8Squeeze fresh lime over the entire pan, then portion onto plates with a spatula, making sure each serving gets an egg. Serve hot straight from the sheet pan for minimal morning dishes.