How to Make It
Preheat the oven to 450°. On a large rimmed baking sheet, toss the mixed vegetables with the shallots, garlic, oregano, 1 teaspoon of salt, 1/2 teaspoon of pepper and 1/4 cup of the olive oil. Spread the vegetables in a single layer and roast for 25 minutes, until tender and browned; stir once halfway through roasting. Discard the oregano and spoon the vegetables onto plates.
In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil over moderately high heat. Add the eggs and cook until the whites are crisp and set and the yolks are runny, about 2 minutes. Set the eggs on top of the roasted vegetables, season with salt and pepper and serve immediately.