Place the whole pan in the oven and roast veggies for 10-15 minutes or until softened.
Carefully remove the pan from the oven and stir in the peas and pesto.
Create four little divots in the veggies and crack an egg into each hole.
Return to the oven, reducing heat to 400, and bake for 10-15 minutes or until eggs are cooked to your liking.
Serve with a squeeze of lemon and a sprinkle of Parmesan cheese, if desired.
Notes
Remember to place a pot-holder over the handle of the pan before removing it from, or returning it to, the oven so as not to burn your hand! It's easy to forget!
Recipe by Eating Made Easy at https://eating-made-easy.com/roasted-cauliflower-recipe/