Preheat oven to 425°F (220°C). On a rimmed baking sheet toss the cubed russet potato, sweet potato, carrots and beets with 2 tbs olive oil, smoked paprika, dried thyme, 1 tsp salt and 1/2 tsp freshly ground black pepper until evenly coated; spread in a single layer with space between pieces.

Roast

Roast for 25–30 minutes, stirring once at 15 minutes, until vegetables are fork-tender and edges are browned. If beets are much thicker than other roots, start them 5–7 minutes earlier or cut them smaller so everything finishes together. Remove from oven and set aside on the pan.

Chickpeas & wilted spinach

While vegetables roast, heat 1 tbs olive oil in a skillet over medium heat. Add the minced garlic and cook 20–30 seconds until fragrant. Add the drained chickpeas and cook 2–3 minutes, stirring, until slightly toasted. Add the baby spinach, 1/4 tsp salt and 1/8 tsp black pepper and cook 1–2 minutes, stirring, until spinach just wilts. Remove from heat and fold into the roasted vegetables on the baking sheet or keep warm in a bowl.

Arugula pistou

Make the pistou by placing arugula, basil (if using), grated parmesan, toasted nuts, 1/2 clove minced garlic, lemon juice and 1 tbs olive oil in a small bowl or mini food processor. Pulse or mash to a coarse, saucy consistency. Season with 1/8 tsp salt and a pinch of black pepper. Taste and adjust lemon or oil to reach a spoonable, bright herb mixture.

Eggs & finishing

Cook eggs your way: heat a nonstick skillet over medium-low heat with 1 tsp butter or oil. For sunny-side-up: crack eggs into skillet, season with 1/8 tsp salt and a pinch of pepper, cover and cook 3–4 minutes until whites set and yolks still runny. For over-easy: cook until whites set, flip gently and cook 20–30 seconds. For scrambled: whisk eggs with a pinch of salt and cook, stirring, to desired doneness.

To assemble: divide the roasted vegetable and chickpea mixture between plates. Spoon 1–1.5 tbs arugula pistou over the vegetables. Top each portion with the cooked eggs. Garnish with reserved arugula, additional cracked black pepper and a light sprinkle of parmesan if desired.

Toast or English muffin

Toast bread or an English muffin until golden. Spread with butter if desired and serve alongside the hash. Offer extra pistou on the side.