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Vegetable casserole with simmered eggs (vegetarian)

Name: Vegetable casserole with simmered eggs (vegetarian)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 125ml (1/2 cup) olive oil; 1 onion, peeled, chopped; 2 potatoes, peeled, chopped; 2 carrots, peeled, chopped; 1 garlic clove, crushed; 500g zucchinis, cut into 1cm pieces; 1 1/2 cups tomato passata*; 1 teaspoon dried oregano; 20ml (1 tablespoon) red wine vinegar; 3-4 free-range eggs; 4 tablespoons grated parmesan cheese; Crusty bread, to serve

1 rating

10m

40m

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Ingredients (12)

125ml (1/2 cup) olive oil
1 onion, peeled, chopped
2 potatoes, peeled, chopped
2 carrots, peeled, chopped
1 garlic clove, crushed
500g zucchinis, cut into 1cm pieces
1 1/2 cups tomato passata*
1 teaspoon dried oregano
20ml (1 tablespoon) red wine vinegar
3-4 free-range eggs
4 tablespoons grated parmesan cheese
Crusty bread, to serve

Method

1.

Place oil in a frypan over low heat. Add onion, potato and carrot and cook until vegetables start to turn golden. Add the garlic and zucchini and cook, stirring, for 5 minutes. Stir in passata, oregano, vinegar and 3 cups of water. Season.
2.

Bring to the boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally or until thickened.
3.

Make 3-4 small indents in casserole and break in 3-4 eggs. Partially cover and cook for 10 minutes or until eggs have set.
4.

Sprinkle with parmesan and serve from pan at the table with lots of crusty bread.