Roasted Potato and Vegetable Hash with Eggs

Step 1

Preheat the oven to 425°F or gas mark 7.

Step 2

In a bowl combine the olive oil, salt, pepper, oregano, cayenne pepper, and garlic powder. Stir until combined. Add the potatoes, tomatoes, onion, shallots, and bell pepper. Toss until everything is evenly coated and transfer to the foil lined sheet pan.

Step 3

Bake for 30 minutes flipping the vegetables halfway through. Remove from the oven and make 8 wells in the hash. Add the egg to each of the wells. It is ok if some of the egg white leaves the well. Top with the kale.

Step 4

Bake for another 8 minutes or until eggs are done to your preference. Remove from the oven and let cool for a couple of minutes before serving.