- 2 pounds mixed root vegetables (such as parsnips, celery root and rutabaga)
and winter squash, peeled and cut into 1-inch dice (8 cups)
- 6 medium shallots, halved lengthwise
- 2 garlic cloves, minced
- 12 oregano sprigs
- Freshly ground pepper
- 1/4 cup plus 1 tablespoon extra-virgin olive oil
- 4 large eggs
How to make this recipe
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.