Why This Recipe Works

We wanted something to sink our teeth into. Instead of making potato hash, we added healthful zucchini, roasted red peppers, and whole-grain bread, flavored with red wine vinegar and smoked paprika, to our eggs. The hash created insulation between the eggs and the very hot sides of the ovensafe bowl, preventing the eggs from cooking too quickly. Turning off the air fryer when the egg whites had just turned opaque but still jiggled and letting the eggs sit for 6 minutes in the warm machine completed the cooking. The residual heat set the whites without overcooking the yolks.

Before You Begin

You will need a 3-cup ovensafe bowl for this recipe; before starting this recipe, confirm your air fryer allows enough space for the dish. This recipe can be easily doubled in a 1½-quart soufflé dish.

Instructions

Combine zucchini, peppers, bread, tomato paste, oil, vinegar, and paprika in 3-cup ovensafe bowl. (Vegetable- bread mixture can be covered and refrigerated for up to 24 hours.)

Place bowl in air-fryer basket. Place basket into air fryer; set temperature to 400 degrees; and cook until zucchini is tender and edges of bread begin to brown, 8 to 10 minutes, stirring halfway through cooking.

Remove basket from air fryer and reduce temperature to 250 degrees. Make two shallow 2-inch-wide indentations in vegetable-bread mixture using back of spoon. Crack 1 egg into each indentation, lightly spray with oil spray, and sprinkle with salt.

Return basket to air fryer and cook until egg whites are opaque but still slightly jiggly, 6 to 8 minutes. Turn off air fryer and let eggs sit, without moving, until whites are set, 6 to 8 minutes. Sprinkle eggs with parsley and drizzle with extra oil. Serve.