Roasted Root Vegetables with Fried Eggs

Name: Roasted Root Vegetables with Fried Eggs
Ingredients: 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; Salt; Freshly ground pepper; 1/4 cup plus 1 tablespoon extra-virgin olive oil; 4 large eggs

8 ingredients

7 steps

Ingredients

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
Salt
Freshly ground pepper
1/4 cup plus 1 tablespoon extra-virgin olive oil
4 large eggs

Directions

1

Preheat the oven to 450.
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

Spread the vegetables in a single layer and roast for 25 minutes, until tender and browned; stir once halfway through roasting.
4

Discard the oregano and spoon the vegetables onto plates.
5

In a large nonstick skillet, heat the remaining 1 tablespoon of olive oil over moderately high heat.
6

Add the eggs and cook until the whites are crisp and set and the yolks are runny, about 2 minutes.
7

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