Sheet-Pan Potato Rosti with Mozzarella and Eggs

Steps

1. Preheat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment.
2. Toss the potato slices with two-thirds of the olive oil, half of the salt, half of the ground black pepper and the oregano, then spread them in overlapping rows across the pan.
3. Roast the potatoes for 25 minutes, until the edges are golden and the slices are tender.
4. While the potatoes roast, heat the remaining third of the olive oil in a skillet over medium heat and cook the red bell pepper and green bell pepper for 5 minutes.
5. Add the garlic to the skillet for 30 seconds, then stir in the spinach until just wilted and season with the remaining half of the salt to make the vegetable topping.
6. Take the pan out, sprinkle the potatoes with half of the parmesan, spread the vegetable topping over them, and scatter the mozzarella on top.
7. Make 8 small wells in the topping and crack one egg into each well; sprinkle the eggs with the remaining half of the ground black pepper and the red pepper flakes.
8. Bake for 10 to 13 minutes, until the whites are set and the eggs reach 160°F (71°C).
9. Sprinkle with the remaining half of the parmesan and the basil, rest 3 minutes, then cut into 4 portions with 2 eggs each.