Preheat oven to 425F

Melt 2 tbsp butter in a large skillet over medium heat and add the onion. Add a pinch of Kosher salt and cook for about 25 minutes, stirring occasionally, until dark brown

Meanwhile, grate the sweet potato and turnip

When the onion is ready, deglaze with balsamic vinegar and stir for 1-2 minutes or until most of the liquid has evaporated

Combine sweet potato, turnip, 2 eggs, yogurt, caramelized onion, garlic, smoked paprika, and parmesan in a large bowl

Spread mixture evenly on a baking sheet lined with parchment paper, about 1 inch thick

Create six pools using the back of a spoon

Place in the oven for about 30-35 minutes

Remove from the oven and crack an egg in each of the pools

Optional: Decorate with chopped kale

Place back in the oven for an additional 15-25 minutes, depending on how you prefer your eggs

Monitor closely

Done!