Veggie Hb (v) (gf) Recipe

Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or lightly grease it.

Place the cauliflower florets, halved potatoes, chopped red bell pepper, quartered tomatoes, red onion wedges and zucchini slices in a large bowl.

Add 3 tbs olive oil, 2 tsp minced garlic, 1 tsp dried oregano, 1/2 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper to the bowl. Toss thoroughly so all pieces are evenly coated.

Spread the vegetables and potatoes in a single layer on the prepared baking sheet, leaving a little space between pieces to encourage browning. Roast for 25–30 minutes, turning once halfway through, until potatoes are tender and vegetables show golden-brown edges.

If the tomatoes or zucchini start to collapse before the potatoes are done, move them to one side of the sheet for the last 8–10 minutes so the potatoes finish properly.

When the vegetables are done, remove the baking sheet from the oven. Let cool 2 minutes, then transfer to a large bowl or keep on the sheet if serving family-style.

Sprinkle the warm vegetables with 1/2 cup crumbled feta, 2 tbs chopped parsley, 1 tbs lemon juice and 1/4 tsp red pepper flakes if using. Gently toss to distribute the feta and herbs without breaking the vegetables apart.

While the vegetables roast (start about 8–10 minutes before the veggies finish), heat a large nonstick skillet over medium heat and add 2 tbs butter or neutral oil.

When the fat is shimmering, crack the eggs into the pan (work in two batches if your skillet is small). Reduce heat to medium-low for best whites and runny yolks. Sprinkle each egg with a pinch of the 1/2 tsp salt and 1/4 tsp black pepper.

Cook until the whites are set but yolks remain soft, about 3–4 minutes for sunny-side up. For over-easy, flip carefully and cook 20–30 seconds more. Keep eggs warm on very low heat or tent with foil.

Divide the roasted vegetable and potato mixture among 4 plates (about 1 to 1 1/4 cups per serving).

Top each portion with one fried egg (or two halves if serving differently).

Garnish with any remaining crumbled feta and parsley, scatter microgreens or baby arugula if using, and drizzle a little hot sauce or chili oil to taste.

Serve immediately while eggs are warm and yolks are runny so they mingle with the roasted vegetables.