Baked eggs with roasted vegetables

Preheat the oven to 200 C / Gas 6.

Roughly slice all the veg, lay across a baking tray and evenly sprinkle over the rosemary. Cover the veg in the oil (add more if desired).

Roast the veg in the oven for about 20 minutes.

Bring the veg out of the oven. Make two, separate small wells in amongst the veg and crack in the eggs respectively. Return the tray to the oven for a further 5-10 minutes.

Take the tray out and serve immediately. Serve with hummus if desired.