Preparation time is 20minutes
Cook time is 40minutes
Total time is 1hours
Serve is for 4 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 1 green capsicum, deseeded, sliced
- 1 red capsicum, deseeded, sliced
- 1 large eggplant, sliced 1 cm thick
- 1 Spanish onion, sliced (or brown onion)
- 2tablespoons parsley, chopped
- 2 zucchini, sliced
- 500grams tomatoes, skinned, sliced
- 1tablespoons extra virgin olive oil
- 2teaspoons mixed Italian dried herbs
- 2 clove garlic, crushed
- 4 eggs
Nutrition per serving
862kJ / 206Cal
862 Kilojoules or 206 Calories
10% of daily energy intake*
Protein
11.5grams
Fat
11.0grams
Carbs
15.2grams
Sugars
12.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 180°C.
Step 2 of 4
Heat oil in a large frying pan (see tip) over medium heat. Add onion, garlic and herbs. Cook, stirring frequently, for about 5 minutes.
Step 3 of 4
Arrange eggplant, zucchini, capsicum and tomato on top of onion. Cover and bake for 25 minutes.
Step 4 of 4
Using a large spoon, make four indentations in the vegetables and break an egg into each. Cover and bake for a further 5 minutes or until the egg white is set. Sprinkle with parsley and serve.
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