So tasty and so many (semi) hidden vegetables to make sure you meet your daily needs
Preheat oven to 200oC
Add to a tbsp of melted ghee:
1 white onion diced
2 garlic cloves minced
2 tomatoes diced
1 carrot grated
1 cup of broccoli florets
1/2 green capsicum diced
2 cups of baby spinach chopped
3 big basil leaves chopped finely
Let this mixture simmer down – I chopped each ingredient after I added the other and then added it to the pot
Add the juice of 1 lemon to help liquefy the mixture and sauté together.
After cooking for a few minutes add 1/2 a tin of diced tomatoes to boost the juiciness of the veg mix and create more of a saucey base.
Make 4 wells in the mixture and crack an egg into each then place the top on the pot and place in the oven for 10 mins!
Sprinkle with chopped parsley, drizzle with olive oil and enjoy with some sourdough or gluten free toast.
– use a shallow pot so that once it’s in the oven the eggs can cook through yet remain runny.
– make sure the top of the pot is warm when it’s in the oven so it can work on the eggs straight away