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1 Preheat oven to 425°F.
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2 Toss sweet potato with 2 tbsp olive oil and season with salt. Place on a large rimmed baking sheet and bake for 10 minutes or until beginning to soften.
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3 Combine red pepper, fennel, red onion, zucchini and tomatoes in a large bowl. Add remaining ¼ cup olive oil, rosemary, garlic and smoked paprika. Season well with salt and pepper and toss gently to combine.
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4 Use a wooden spoon to move sweet potato to one end of baking sheet, and pour vegetable mixture on the other half, shaking pan slightly to ensure that all veg is in a single layer (turn tomatoes cut-side up). Roast for 30 minutes, stirring occasionally, or until all vegetables are soft and lightly caramelized.
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5 Remove baking sheet from oven and, working quickly, use a wooden spoon to carefully push vegetables into 4 piles (making sure that sweet potato is distributed equally). Make a well in the centre of each pile and squish a tomato or 2 in the middle (so that its skin provides a base for the egg). Crack an egg into each. Season with salt and pepper and sprinkle with feta.
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6 Bake for 6 to 8 minutes or until egg whites are set but yolks are still slightly runny. Sprinkle with parsley. Use a large spatula to carefully transfer portions of vegetables and eggs to serving plates.