3 tbsp extra virgin olive oil
3 medium carrots, peeled and chopped
3 medium parsnips, peeled and chopped
1 medium red onion, chopped
1 cups quartered button mushrooms
2 cloves garlic, minced
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp salt
1/2 tsp black pepper
8 large eggs
1-3 tbsp torn fresh cilantro
Place a rack in the center of the oven. Preheat the oven to 425 F. Line a rimmed baking pan with parchment paper.
Combine the olive oil, carrots, parsnips, onion, mushrooms, garlic, chili powder, cumin, smoked paprika, salt and black pepper in a large bowl; toss to coat. Spread the vegetables on the baking pan. Roast for 20 minutes.
Make eight indentations in the hash and carefully break and egg into each indentation. Roast until the egg whites are set, 8-10 minutes more. Top with cilantro and serve.