Ingredients
- Aubergine 1, large
- Russet potatoes 2, medium
- Courgettes 2, medium
- Red onion 1
- Spinneysfood Red Capsicum 1
- Spinneysfood Yellow Capsicum 1
- Roma tomatoes 2, large
- Garlic 2 cloves
- Spinneysfood Fresh Parsley A handful
- Spinneysfood Mediterranean Extra Virgin Olive Oil 2 tbsp
- Spinneysfood Dried Oregano 2 tsp
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper Freshly ground, to taste
- Spinneysfood Organic Free-Range Eggs 3, large
Nutrition (Per serving)
- Calories 280
- Fat 11g
- Saturates 2g
- Protein 10g
- Carbs 38g
- Sugars 11g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Lahanika me avga
Japanese 20 Mins Prep · 45 Mins Cook
- Preheat the oven to 200°C, gas mark 6.
- Chop the aubergine and potatoes into 2cm cubes. Slice the courgettes into rounds. Dice the onion, capsicums and tomatoes into similar sized pieces. Mince the garlic and finely chop the parsley. Place the vegetables in a cast-iron pan and add the olive oil, garlic and oregano before tossing to coat the vegetables evenly. Season with salt and pepper. Roast in the oven for 30-35 minutes, or until the vegetables are tender and golden brown, stirring halfway through cooking.
- Remove the dish from the oven and make three small wells in the vegetables. Carefully crack an egg into each well. Return the dish to the oven and bake for an additional 6 minutes, or until the egg whites are set but the yolks are still slightly runny.
- Remove from the oven and serve.