VEGETABLE CASSEROLE WITH SIMMERED EGGS (VEGETARIAN)

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

• 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.

  • NOTES

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    * Tomato passata (or sugo) is sieved tomatoes. From greengrocers and delis.