Vegetable casserole with simmered eggs (vegetarian)

Cooking Eggs Vegetable casserole with simmered eggs (vegetarian)

Detailed step-by-step description of how to cook the dish "Vegetable casserole with simmered eggs (vegetarian)". Try it by all means

Lables: Low carb Lower gi Fish free Peanut free Shellfish free Tree nut free
  1. Place oil in a frypan over low heat. Add onion, potato and carrot and cook until vegetables start to turn golden. Add the garlic and zucchini and cook, stirring, for 5 minutes. Stir in passata, oregano, vinegar and 3 cups of water. Season.
  2. Bring to the boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally or until thickened.
  3. 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.
  4. Sprinkle with parmesan and serve from pan at the table with lots of crusty bread.

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125ml 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 1/2 cups tomato passata*
1 tsp dried oregano
20ml red wine vinegar
3-4 free-range eggs
4 tbsp grated parmesan cheese
Crusty bread, to serve

Adv

Autors
Preparation time
10
Cooking time
40
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Eggs
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