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Vegetable casserole with simmered eggs (vegetarian)
Vegetable casserole with simmered eggs (vegetarian)
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
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
  • 375.00 ml tomato passata*
  • 1 tsp dried oregano
  • 20ml (1 tbsp) red wine vinegar
  • 3-4 free-range eggs
  • 80.00 ml grated parmesan cheese
  • Crusty bread, to serve
Instructions:
  • Heat oil in a frypan over low heat. Sauté onion, potato, and carrot until golden. Add garlic and zucchini, cook for 5 minutes. Mix in passata, oregano, vinegar, and 3 cups of water. Season to taste.
  • Bring the mixture to a boil, then lower the heat and let it simmer for 20 minutes, stirring occasionally until it thickens.
  • Create 3-4 small wells in the casserole dish and crack 3-4 eggs into them. Cook partially covered for 10 minutes or until the eggs are cooked to your liking.
  • Generously sprinkle with Parmesan cheese and serve directly from the pan at the table alongside an abundance of crusty bread.

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