Preheat oven to 400 degrees F

While the oven is preheating, chop all of the vegetables into bite-size pieces to ensure they will roast quickly and evenly in the oven

Arrange the chopped vegetables in a single layer onto the sheet pan in rainbow order: red bell pepper, grape tomatoes, radishes, carrots, orange bell pepper, yellow squash, yellow bell pepper, broccoli, zucchini, radicchio

Drizzle the olive oil over the vegetables and sprinkle the salt, pepper and oregano evenly on top

Using your hands, lightly toss the vegetables on the sheet pan while keeping the rainbow order intact until they are all evenly coated

Place the sheet pan in the oven and roast for 15 minutes or until all vegetables are slightly tender

Remove baking sheet from oven but leave oven on. Create room throughout the sheet pan for six eggs and then crack the eggs over the vegetables

Return sheet pan to oven and bake until whites are set and yolks are still runny, about 10 minutes

Remove from oven and scoop vegetables and one egg into bowl or on top of your choice of rice, quinoa or greens

Optional: serve veggies and eggs over rice, quinoa or greens