This is just the thing when you need a quick, nutritious, delicious breakfast recipe! Ready in about 20 minutes from start to finish, this egg toast with veggies will keep you satisfied for hours. Serve it on its own, or with a drink like a green juice or a tahini date shake.
If you’re hosting brunch soon, feel free to double or triple the recipe!
Ingredients

▢4 to 5 large eggs
▢Kosher salt
▢½ teaspoon sweet paprika
▢½ teaspoon red pepper flakes or 1 teaspoon Aleppo-style pepper
▢1 bell pepper, chopped
▢½ cup cherry tomatoes, halved or chopped
▢2 green onions, trimmed and chopped
▢¼ cup crumbled feta cheese
▢3 tablespoons chopped fresh parsley
▢Extra virgin olive oil
▢4 slices of sandwich bread, thick cut
Instructions

Preheat the oven to 375°F and set a rack in the middle.
Beat and season the eggs. In a medium mixing bowl, add the eggs and season with kosher salt, paprika, and red pepper flakes or Aleppo-style pepper, and whisk.
Add the vegetables, etc. Add the chopped veggies, feta, and parsley, and a drizzle of good extra virgin olive oil.
Prepare the bread. Brush a sheet pan with olive oil and arrange the bread on it.
Top each slice of bread with a portion of the whisked egg mixture.
Bake. Place the sheet-pan on the middle rack of your heated oven. Bake for about 15 minutes or until the egg mixture is fully cooked and the veggies have softened a bit.
Notes

Variations: Use finely chopped red onions instead of green onions; swap the cherry tomatoes for firm chopped Roma tomatoes, or use different seasonings like smoked paprika or homemade Italian seasoning.