Harissa vegetable and egg tray bake

Cheap, healthy and easy to prepare, this egg tray bake with vegetables is a cracking dinner idea.

Recipe «Harissa vegetable and egg tray bake» presented in category Recipes / Eggs, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author sheff would need: 2 tbsp 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.

Ingredients:

• 2 tbsp 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

1. Preheat oven to 220°C/200°C fan-forced. Grease a large shallow baking dish.
2. Combine oil, garlic, spice blend, pumpkin, zucchini, capsicum, radish, carrot and green beans in prepared dish. Bake for 20 minutes or until starting to char.
3. Sprinkle over black eye beans. Make 4 indents in the vegetables. Crack 1 egg into each indent. Bake for a further 5 to 8 minutes or until eggs are cooked to your liking and black eye beans are hot. Sprinkle with parsley. Serve with crusty bread and lime wedges.