Place a clean, dry sheet pan in the oven and preheat to 400 degrees.

Toss the potatoes in a bowl with 2 tablespoons of olive oil, ½ teaspoon of salt, and 2 teaspoons of za’atar. Set aside while your oven preheats.

Once the oven is preheated, take the pan out of the oven and shut the oven door to preserve the heat. Spray the hot pan well with cooking spray, then dump the potatoes onto the hot pan. Use a spatula to spread them out in a single layer. Return the pan to the oven and roast for 20 minutes.

Cut two ½-inch thick rings out of the thickest part of each bell pepper. Use a small knife to remove any pith and seeds without breaking the rings. Set aside.

Toss the bell peppers and onions in the bowl that you tossed the potatoes with. Add the remaining olive oil, salt, and za’atar and toss.

After the potatoes have been in the oven for 20 minutes, take the pan out of the oven and close the oven door to preserve the heat. Dump the peppers and onions onto the hot pan, and use a spatula to stir them together well. Add the bell pepper rings to the bowl and gently toss to coat them with some of the residual oil and seasoning.

Push the veggies aside a bit to create six “wells” to fit the pepper rings. Your pan will be pretty full! I usually use a spatula to rearrange the veggies a bit, they will pile up a little. Add the pepper rings to the wells, then return the pan to the oven for 20 minutes.

Remove the pan from the oven, and use tongs to turn over each of the pepper rings. Spray the pan in the middle of each of the rings with cooking spray, then carefully break an egg into each ring.

Return the pan to the oven (careful, the eggs are runny!) and bake for 5-7 minutes, depending how well done you like your eggs. 6 minutes is usually perfect for our family. You want the tops of the eggs to be just past the point where they still look liquid.