Chop all the vegetables into roughly the same sized 1 cm chunks.
Add the garlic and oregano.
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.
Add canned tomatoes and roast for another 15 minutes or cook in a skillet for 15 minutes.
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.
Serve scattered with fresh rocket or basil and toast.
Ingredients
Directions
Chop all the vegetables into roughly the same sized 1 cm chunks.
Add the garlic and oregano.
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.
Add canned tomatoes and roast for another 15 minutes or cook in a skillet for 15 minutes.
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.
Serve scattered with fresh rocket or basil and toast.
