We’ve recently brought some lovely feathery friends to come and live in our garden, and when they’re not up to mischief, they are laying us some delicious eggs.
As a result, we’re finding ourselves eating a lot of eggs – this is one of my favourite new recipes. It’s a bit of a variation on a shakshuka eggs recipe and is a great way to get a tonne of veg onto your plate! You could quite easily cook a big batch of the veg mix then just reheat and add the eggs for a quick lunch.
Prep: 10 mins
Cook: 20 mins
2 tsp avocado oil or butter
1 small aubergine, diced
1 pepper, any colour, diced
1 courgette, diced
1 onion, sliced
1 clove garlic, minced
4 tomatoes, cut into chunks
1) Melt the oil or butter in a frying pan then add all the veg apart from the tomatoes and let them cook
2) When the veg is soft, you can add the tomatoes and the saffron, then let the
3) Add some chicken stock, maybe 50ml – just enough to keep it all moving
4) Crack the eggs into the frying pan then pop the whole thing into the oven for about 10 minutes until the eggs are cooked