Step 1

Preheat the oven to 400F. Place the squash, rutabaga, red onion, green bell pepper, and red bell pepper on a large sheet pan and drizzle with the oil. Use your hands to coat the veggies in the oil and spread into a single layer.

Step 2

Place the sheet pan on the middle rack of oven and bake for 20 to 30 minutes until softened. Stir the mixture halfway through baking.

Step 3

Remove the pan from the oven and add the taco seasoning, lime zest, lime juice, and culantro. Stir until well combined.

Step 4

Move the vegetables on the sheet pan to make 6 small "well" or holes. Crack 1 egg into each well then sprinkle the cheese over the vegetables.

Step 5

Place back on the middle rack of the oven and bake for 4 to 8 minutes, just until the egg whites have set. The eggs are very easy to overcook so keep an eye on them!

Step 6

Remove from the oven and serve immediately. If desired, garnish with avocado slices and chopped tomatoes.

Step 7

Leftover vegetables can be stored in an airtight container in the refrigerator for 3 to 5 days.