Roasted Root Vegetables with Fried Eggs

• 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

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.

mixed root vegetables, shallots, garlic, oregano, salt, freshly ground pepper, extravirgin olive oil, eggs

Taken from www.foodandwine.com/recipes/roasted-root-vegetables-fried-eggs (may not work)