The centrepiece, and the only hot dish. Par-roasted the night before, blasted and finished with the eggs in the morning, so twelve people eat at the same time without anyone standing at a stove.
Ingredients
10–12 medium potatoes, ¾-inch cubes, skin on
1 butternut squash, peeled, ¾-inch cubes
3 onions, thickly sliced
6 tbsp olive oil
2 tsp smoked paprika, 1 tsp cumin
Salt and black pepper
24 eggs
To finish: sumac, parsley, crumbled feta
The night before
1. Toss and spread
Potatoes, squash and onions with the oil and spices, across two half-sheet pans.
Crowded pans steam instead of browning. Use two even if one looks like it would hold it.
2. Par-roast
400°F, 25 min. Cooked through but still pale — the browning happens tomorrow. Cool, cover, refrigerate on the pans.
In the morning
3. Crisp
425°F, trays straight in from the fridge, 15 min, until the edges take colour. Swap shelves halfway.
4. Eggs
Stir, make 12 wells per pan with the back of a spoon, crack an egg into each. Back in for 10–12 min.
Pull them looking slightly underdone — they keep cooking on the hot pan all the way to the table.
5. Finish
Sumac, parsley and feta. Serve on the pans.
Notes
Baby portion: lift out plain cubes before the salt at step 1 and roast them on a corner. A well-cooked yolk from the middle of the pan is fine at ten months
Sweet potato works in place of the butternut, same timings
Vegan: skip the eggs, scatter chickpeas over for the last 15 min
Serving alongside a quiche or frittata: skip the eggs entirely and give the trays the full 15–18 min at 425°F. Two soft egg dishes on one table compete; crisp potato does not