Active Time
15 MIN
Total Time
40 MIN
Yield
Serves : 4
© Fredrika Stjärne

How to Make It

Step 1    

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.

Step 2    

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.

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