Preheat oven to 450°F.

Place sweet potatoes, tomatoes, and mushrooms on a large, rimmed baking tray. Drizzle olive oil over top and season with salt and pepper. Toss to coat, then arrange the veggies into a single layer. Transfer tray into the preheated oven and roast for 15 minutes, flip veggies over, and roast an additional 10 minutes, or until the potatoes are tender.

While the veggies are roasting, in a small bowl whisk together vinaigrette ingredients.

Melt butter in a medium non-stick skillet over medium heat. Crack eggs into the skillet and season with salt and pepper. Let cook until the whites are set but the yolks are still runny, basting with butter, if needed, to set the white.

To serve, divide roasted veggies and pea shoots between 2 bowls. Top each bowl with a fried egg and drizzle with vinaigrette.