Preheat the oven to 400 F.

Peel the butternut squash and cut it into small cubes. Cut the sweet potato into small cubes. Peel the carrot, cut it in half lengthwise and cut into thin half-moons. Slice the onion into thin slices (cut the slices in half if the onion is large).

Add the chopped vegetables to a sheet pan and toss with the olive oil, paprika, garlic powder, onion powder, salt and pepper. Place in the preheated oven and roast for 15 minutes.

Remove the vegetables from the oven. Using a spoon, create 4 wells in between the vegetables for the eggs to set.

One at a time, crack each egg into a small bowl and then carefully pour each egg into one of the 4 wells.

Place the pan back in the oven and bake for about 8 minutes, or until the egg whites are set.

Remove from the oven and top with dollops of pesto and sprinkle with fresh chopped parsley.