Roasted Pumpkin and Brussels Sprouts with Poached Eggs | Peachy the Magazine

Ingredients

• 12 ounces pumpkin, peeled and cut into 1-inch cubes (about 2 cups)
• 8 ounces Yukon gold potatoes, cut into 1-inch cubes
• Extra virgin olive oil, for drizzling
• Salt and freshly cracked pepper
• 1 pound Brussels sprouts
• 2 large eggs, fried or poached (see notes below for poaching technique)
• ½ teaspoon finely minced habanero chilies (optional)
• 1 small lemon, zested
• 1 small handful fresh parsley, minced
• Flaky sea salt, for serving