“Put an egg on it” is a mantra to live by when you have leftovers from other meals and want to give them new life. This recipe is a basic guideline for how to... reheat cooked vegetables — in this case, these delicious Root Veggie Fries — and steam eggs in the same pan for a filling and nutritious breakfast. Feel free to make this as simple or creative as you’d like.
Rub a non-stick baking pan with a little oil and put in the oven for 5 minutes to heat up. When hot, spread the cut veggies in one layer and sprinkle with salt. If not using a non-stick sheet pan, line with parchment paper.
Return to the oven and bake on a high shelf. Turn the veggies from time to time for even browning until they are tender and golden, about 30 minutes. Remove from oven and portion four cups for the hash. Set aside remaining veggies for another use.
In a large, heavy-bottomed saucepan, warm 1 tablespoon of olive oil on medium-high heat. Add onions and garlic and cook until translucent and just starts to become golden. Add root veggies and diced tomato, a pinch of salt and pepper to taste, and cook to warm veggies through. Turn heat down to medium if pan is too hot and add a couple spoons of water to regulate pan temperature as needed.
Create four wells in the vegetable mix and crack an egg into each one. Season with salt and pepper. Cover pan with a lid, and allow steam to cook eggs thorough, about 2 to 3 minutes.
Serve each portion with one egg and roughly 1 cup veggies. Garnish with parsley as desired.
This recipe is perfect for using up leftover cooked or uncooked vegetables you may have. Feel free to substitute equal portions of any cooked vegetables for the Root Veggie Fries if desired.