Preheat and Prepare: Preheat your oven to 200°C (180°C fan/Gas Mark 6). Line a large baking tray (roughly 30x40cm) with baking paper for easy cleanup.

Chop and Season: In a large bowl, combine the cubed baby potatoes, red onion wedges, red and yellow bell peppers. Drizzle with 1 tablespoon of olive oil, then sprinkle with dried mixed herbs, smoked paprika, garlic powder, a good pinch of salt, and a generous grind of black pepper. Toss everything together until the vegetables are evenly coated. If using, add sliced sausages or diced bacon to this mixture now.

First Roast: Spread the seasoned vegetables (and optional meat) in a single layer on the prepared baking tray. Ensure they aren't overcrowded – this is crucial for even roasting and crispness. Pop the tray into the preheated oven and roast for 15-20 minutes, or until the potatoes are starting to soften and the edges of the peppers are slightly charred.

Add More Veg: Carefully remove the tray from the oven. Add the cherry tomatoes and chopped spinach (or kale) to the tray. Drizzle with the remaining 1 tablespoon of olive oil. Toss gently with a spatula to combine the new additions with the roasted vegetables. Return to the oven for another 5 minutes, allowing the tomatoes to soften and the greens to wilt.

Make Space for Eggs: Take the tray out of the oven once more. Use the back of a spoon to create 4-6 small wells or spaces within the vegetables on the tray. Crack an egg into each well. Season the eggs lightly with a little extra salt and pepper.

Final Bake: Return the tray to the oven and continue to bake for another 5-8 minutes, or until the egg whites are set but the yolks are still wonderfully runny (or cooked to your preference). Keep a close eye on them, as oven temperatures can vary.

Serve: Once cooked, carefully remove the tray from the oven. Garnish with fresh parsley or chives, if using. Serve directly from the tray or portion onto plates immediately.