VegetableCasseroleWithSimmeredEggs
Ingredients
- 2 Tbsp 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 tin cannellini beans
- 1 1/2 cups tomato passata
- 1 tsp dried oregano
- 20ml (1 tbs) red wine vinegar
- 3-4 free-range eggs
- 4 tbs grated parmesan cheese
Method
- Place oil in a frypan over low heat. Add onion, potato and carrot and cook until vegetables start to turn golden.
- Add the garlic, zucchini and beans and cook, stirring, for 5 minutes. Stir in passata, oregano, vinegar and 2 cups of water. Season.
- Bring to the boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally or until thickened.
- 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.
- Sprinkle with parmesan and serve from pan at the table with lots of crusty bread.
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