Preheat the oven to 400F. As it’s heating up, scrub the sweet potatoes and beets and then cut into bite-sized cubes. Place in a large skillet and drizzle with olive oil and season with salt & pepper. Add any additional herbs or spices you have or like. Toss everything together to coat all the bite-sized pieces in the oil & seasoning. Pop in the oven until all the veggies are soft and going golden & crispy (about 25 mins.) And open the oven and shake the skillet or move the veggies around with a spatula once or twice during the cooking process.
While the veggies are in the oven, add a few spoonfuls of yogurt to a bowl. Mince or crush some garlic and add it to the yogurt. Season with salt & pepper, add lemon juice to taste, and chop the parsley or cilantro and mix everything together. Set aside until you serve.
When the veggies are done, carefully put the skillet over a low flame on the stove top (remember the handle will be hot.) Note: it only needs to be a low flame because the skillet has a lot of heat already from the oven so the eggs will cook easily. Make to wells in the middle of the veggies & crack an egg into each well. Cover & let cook until the white is set (opaque &
When the eggs are cooked to your liking, turn the heat off & dollop the yogurt around the veggies. Garnish with some red chili flakes or more black pepper if you want. Enjoy!