Prep time: 50 min.

Serves: 3-4

• ½ lb. Beets
• ⅓ lb. Parsnips
• ½ lb. Turnips
• 3 eggs
• 2 Tbsp. Olive Oil
• 2 Tbsp. Rosemary

If you want your root vegetables peeled, do that first. Cube vegetables into ½ inch cubes. Toss cubed root vegetables with olive oil, rosemary, and salt and pepper. Heat a cast iron or ovenproof skillet over medium high heat. Add the root veggies to the skillet and let sit for a few minutes to allow to char before stirring. Let them sit again, then stir and place in the oven. Cook until the cubes are slightly under done 40 min.

Pull the skillet from the oven and use a spoon to make 3 depressions in the layer of vegetables, about ½ inch deep and 2 ½ inches in diameter. Crack eggs into the depressions, and sprinkle with cheese if desired. Return skillet to the oven for 8 minutes. Check doneness by feeling for give in the yolk with the back of a spoon, careful not to break the yolk. You want the whites set but the yolks still runny.