Vegetable & Egg Bake - Organic Sisters Organic Sisters
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Vegetable & Egg Bake

Egg & Vege Bake
Egg & Vege Bake

Vegetable & Egg Bake

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October 21, 2014


1 tablespoon of oil

1 brown onion diced

1 garlic clove crushed

1 400g tin of organic diced tomatoes (or use fresh chopped tomatoes)

A handful of fresh basil or parsley

2 cups diced eggplant

1 medium zucchini diced

3 large field mushrooms sliced

3 big handfuls of baby spinach

Salt & Pepper to taste

4 – 6 Organic free-range eggs


Preheat oven to 200 degrees C.

Heat oil in a large saucepan on medium heat, add onion and garlic and stir occasionally until soft and cooked through.

Add the tomatoes, eggplant, zucchini, mushrooms and herbs and continue to cook stirring occasionally for about 10 – 15 minutes, and then add the spinach leaves and salt and pepper.

Remove the saucepan from the heat and empty the cooked vegetables into an ovenproof baking dish.

Make some holes in the mix with a spoon and crack the eggs into them.

Bake it in the oven for approximately 15 minutes or until the eggs are cooked to your liking.