1

Preheat the oven to 350°F. In a large oven safe skillet, warm olive oil over medium heat.

2

Once the oil is hot, add the onion and sauté for 10 minutes. Add the parsnips and sweet potatoes, covering to steam for 5 minutes, then sauteing for another 5-10 minutes to brown.

3

Add the brussel sprouts, cooking for another 5 minutes.

4

Mix in the garlic, rosemary, sage, thyme, salt, pepper, cayenne and mix cook for another 5 minutes. Add in the kale and vinegar, stirring and cooking until kale turns bright green.

5

Make 4-6 little wells in the vegetable mixture, and crack an egg in each one. Cook for a few minutes until eggs begin to set, then transfer to the oven until desired egg consistency is reached about 5-8 minutes.

6

Serve with toast and sliced avocado.

7

Substitutions: No Kale, use any dark leafy green, like chard or collard. No parsnips, use carrots or turnips. No sweet potatoes, use any variety of potatoes.