Preheat oven to 400ºF. Peel the root vegetables, if necessary, and dice into 1” pieces. Remove the seeds from the Fresno chili and slice into thin rounds.

Heat the 1 tablespoon olive oil in an oven-safe skillet over medium high. Add the root vegetables and season with salt and pepper. Cook for 5 minutes until beginning to brown around the edges. Add the sliced Fresno chili and toss the vegetables and then transfer the skillet to the oven. Roast for 20-25 minutes until fork-tender and browned around the edges.

In a small bowl, combine the lemon juice, maple syrup, and extra virgin olive oil. Whisk until smooth. Taste and season with salt. Set aside.

Once the root vegetables have finished roasting, use a spatula to remove them from the skillet and transfer to a paper-towel lined plate. Carefully wipe out the skillet, leaving some fat in the pan. Return the skillet to medium heat. Once hot, crack the eggs into the pan and cook until desired doneness is reached.

Divide the greens between plates. Pile the roasted root vegetables on top and arrange an egg over the vegetables. Drizzle the vinaigrette on top of the entire dish. Enjoy!