Preheat oven to 375degrees.
Line a sheet pan with foil or parchment paper.
Place vegetables and beans on pan.
Drizzle olive oil over vegetables and sprinkle with spices and salt; toss well and spread evenly on pan.
Bake 15-20 minutes or until vegetables are soft.
Remove pan and make 4 holes, one in each quadrant of the vegetable mixture.
Crack eggs and carefully transfer into the wells. Return to oven for 5-10 minutes or until egg whites are set and yolks begin to set; bake longer for firmer yolks.
Season eggs with kosher salt and parmesan cheese.