I have started and stopped writing this recipe for za’atar sheet pan vegetables and eggs about 20 times already, because I love this dish so much that I want to do it justice. This recipe has it all: Middle Eastern za’atar seasoning, perfectly cooked veggies and eggs, creamy avocados, briny feta, and spicy, smoky harissa. It can be prepped ahead, assembled in minutes, and only requires one bowl and one sheet pan so cleanup is a breeze. What more does a dish need?

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I have a confession to make: I hate frying eggs. I’ve just never gotten the technique down, and I always end up scraping a pan at the end. Thankfully, Mr. Parsley & Parm is an expert at cooking eggs, so I’ve never had to work too hard at perfecting my technique. But I might have to tell him he’s out of a job now, because while I was developing this za’atar sheet pan vegetables and eggs recipe, I found an easier way to cook eggs that turns out perfect every time: baking them in the oven!

Sheet pan egg recipes have been around for awhile in the food blogging world. I always figured they’d make a mess out of my sheet pans, but I was very pleasantly surprised at the easy cleanup the first time I tried it. I was also surprised at how much control I had over how well the eggs were cooked. After a few rounds of trial and error, I was able to narrow down the perfect amount of cooking time to get eggs with cooked whites and runny yolks. I’ve already placed my order for Mother’s Day brunch!

ingredients for za'atar sheet pan vegetables and eggs

Za’atar adds flavor and zest

Za’atar is an herb that grows wild throughout the Middle East, and it’s also a spice blend of the same name. The exact blend varies from culture to culture, and sometimes even family to family, but they all typically contain at least these three ingredients:

Za’atar, which is closely related to oregano and thyme, and has a similar flavor. Some blends even use a mixture of thyme and oregano in place of za’atar.
Sumac, a berry that is dried and ground and used as a spice. It tastes tangy and tart, much like a lemon.
Sesame seeds, a common ingredient in Middle Eastern cuisine.

Some za’atar blends also contain ingredients such as cumin, coriander, or fennel, and some also contain salt. The flavor is nicely balanced between herby, tangy, and nutty, and it has become a go-to spice blend in my kitchen for roasted vegetables and chicken. It is also absolutely delicious on grilled bread and eggs, or as an alternative topping for my white bean hummus with herb salsa.

an egg cooked in a bell pepper ring, topped with herbs, avocado, and za'atar on a spatula over a plate

It can be hard to find a quality za’atar in the U.S., and I’ve found that many producers really skimp on the sumac in particular. I developed this recipe using the Spice Hut brand, which I found at my local specialty grocery store. It is also available online.

For more information on za’atar, check out this article from Eating Well.

Q: What can I use as a substitute for Za’atar?

The herb za’atar, which serves as a base for the spice blend of the same name, is in the oregano family and tastes quite similar. A 50/50 blend of oregano and thyme will approximate the herby flavor, and is a decent substitute for za’atar. Anything lemony can stand in for the sumac, such as lemon zest, dried lemon peel, or lemon juice. If you don’t have sesame seeds, it’s okay to leave them out, or you can add a nutty element with hemp hearts or sunflower seeds.

Add heat with harissa

I love me a good, flavorful hot sauce, and harissa has got to be near the top of my list. Harissa is a north African condiment made of roasted peppers, spices, and herbs. It has a lovely, complex roasted pepper flavor with a touch of smokiness and a pleasant amount of heat. Some brands have both hot and mild versions, although in my experience, most mild versions still have a little kick. Here are some of the harissa sauces I have tried and enjoyed:

If you don't have harissa on hand or can't find it, substitute Korean gochujang or Thai chili sauce. For a topping with no heat, there are several roasted pepper sauces available that will work. Try this mild red pepper spread from Marco Polo.

Tips for making perfect za’atar sheet pan vegetables and eggs

Cut your pepper rings carefully. This recipe calls for cutting rings out of your bell peppers, which help contain the eggs on the sheet pan. The rings will hold a little better if they are of uniform thickness all the way through. Ideally, they should be around ½ inch thick.
Use lots of cooking spray. Use a copious amount of cooking spray in this dish, particularly when you are spraying the pan inside the bell pepper rings before adding the eggs. I forgot to do that one time, and my pan was a mess. My go-too cooking spray is La Tourangelle Extra Virgin Olive Oil Spray.
Change up the flavors for fun and interest. This recipe has the potential to inspire endless variations to suit your family’s tastes and preferences. You could use Italian seasoning on the vegetables, and top it with torn fresh mozzarella and basil. Or Mexican seasoning, and top it with cotija cheese and cilantro or culantro. Herbs de Provence, goat cheese, and thyme is another option. The sky is the limit…but I think za’atar and feta will always remain my favorite.

a fork digging in to an egg cooked in a bell pepper ring with roasted potatoes and onions and bell peppers, topped with avocado and served with pita bread.

Prep ahead and storage

Almost everything in this dish can be prepped ahead of time. The peppers and onions can be cut, the feta crumbled, and the cilantro washed and chopped. Technically, the potatoes can also be chopped ahead of time and kept in water in the fridge, but that can get a little dicey depending on how long you leave them in there so I prefer to chop them while the oven preheats.

If you have any leftovers…and that’s a big IF at our house…the vegetables and eggs can be stored in an airtight container in the refrigerator for a day or two. Be sure to reheat the eggs for at least a minute before consuming, and don’t keep them any longer than 2 days.

I LOVE HEARING FROM YOU!

Questions, comments, and ratings are welcome and encouraged. Let me know what you think of this recipe for za'atar sheet pan vegetables and eggs! You’ll make my day!

roasted vegetables on a sheet pan with eggs cooked in bell pepper rings, pita bread, hummus, and harissa

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5 from 14 votes