Ingredients
1 onion, peeled
1 large aubergine
4 baby marrows
1 red pepper
2 cloves garlic, crushed
2-3 sprigs fresh or 1 tbsp dried oregano
¼ cup Greenleaf Extra Virgin Olive Oil
Salt and pepper to taste
1 can Mediterranean flavoured canned tomato
4-6 eggs
For serving
Handful of rocket or basil
Toast
Directions
1
Chop all the vegetables into roughly the same sized 1 cm chunks.
2
Add the garlic and oregano.
3
Toss the vegetables in oil and seasoning and roast at 200˚C for 30 minutes or cook in a skillet for 15 minutes or until tender.
4
Add canned tomatoes and roast for another 15 minutes or cook in a skillet for 15 minutes.
5
Make hollows in the vegetable mixture and add the eggs. Bake for another 10-15 minutes (until the eggs are cooked to your liking) or cook in a skillet for 10 minutes, adding a lid to make sure the eggs steam from the top.
6
Serve scattered with fresh rocket or basil and toast.
Ingredients
Ingredients
1 onion, peeled
1 large aubergine
4 baby marrows
1 red pepper
2 cloves garlic, crushed
2-3 sprigs fresh or 1 tbsp dried oregano
¼ cup Greenleaf Extra Virgin Olive Oil
Salt and pepper to taste
1 can Mediterranean flavoured canned tomato
4-6 eggs
For serving
Handful of rocket or basil
Toast
