Name: Harissa vegetable and egg tray bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 36.40 gm extra virgin olive oil; 3 garlic cloves, sliced; 3 tsp harissa Middle Eastern spice blend; 500g Kent pumpkin, peeled, cut into 3cm pieces; 1 zucchini, cut into 1cm slices; 1 red capsicum, cut into 3cm pieces; 4 red radishes, trimmed, halved; 1 carrot, cut into 1cm slices; 100g green beans, trimmed; 400g can black eye beans, drained, rinsed; 4 eggs; Fresh flat-leaf parsley leaves, to serve; Crusty bread, to serve; Lime wedges, to serve

Harissa vegetable and egg tray bake

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Prep Time:
15 minutes

Cook Time:
30 minutes

Total Time:
45 minutes

Economical, nutritious, and simple, this veggie-packed egg bake is a perfect meal option.

Ingredients:

36.40 gm extra virgin olive oil
3 garlic cloves, sliced
3 tsp harissa Middle Eastern spice blend
500g Kent pumpkin, peeled, cut into 3cm pieces
1 zucchini, cut into 1cm slices
1 red capsicum, cut into 3cm pieces
4 red radishes, trimmed, halved
1 carrot, cut into 1cm slices
100g green beans, trimmed
400g can black eye beans, drained, rinsed
4 eggs
Fresh flat-leaf parsley leaves, to serve
Crusty bread, to serve
Lime wedges, to serve

Instructions:

Preheat the oven to 220°C/200°C fan-forced and generously grease a large shallow baking dish.
Toss oil, garlic, spice blend, pumpkin, zucchini, capsicum, radish, carrot, and green beans in the dish. Roast for 20 minutes until slightly charred.
Top the black eye beans with 4 eggs, creating small wells in the vegetables. Bake for an additional 5 to 8 minutes until the eggs are cooked to your preference and the beans are heated through. Garnish with parsley and serve alongside crusty bread and lime wedges.

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