Roasted Root Vegetables with Fried Eggs

1. 1

   Preheat the oven to 450.

2. 2

   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.

3. 3

   Spread the vegetables in a single layer and roast for 25 minutes, until tender and browned; stir once halfway through roasting.

4. 4

   Discard the oregano and spoon the vegetables onto plates.

5. 5

   In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil over moderately high heat.

6. 6

   Add the eggs and cook until the whites are crisp and set and the yolks are runny, about 2 minutes.

7. 7

   Set the eggs on top of the roasted vegetables, season with salt and pepper and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.