This is a really tasty dish not to mention a good one; it has proteins, vitamins and carbs.
The veggies take some time to cook in the oven but the preparation is easy and quick.
Serves: 4 ----- Preparation time: 10/15 minutes ----- Cooking time: 45 minutes.
1 or 2 eggs per person
2 medium potatoes
2 medium sweet potatoes
Some cherry tomatoes
1 red or yellow pepper
1 or 2 carrots
1 or 2 courgettes
Chestnut or cup mushrooms
Sesame and fennel seeds
Smoked paprika and cinnamon
Herbs (of your choice), salt, pepper, olive oil, balsamic vinegar
Pine nutes (optional).
Prepare the vegetables:
Peel all the potatoes and cut them into small cubes - cut the onion into small wedges - slice the pepper - cut the carrots and courgettes into small pieces as well as the aubergine.
Wash the cherry tomatoes and cut the mushrooms into halves.
When ready, put them in a big bowl (leave the onions and the tomatoes aside), add the herbs (I love basil in the Summer), parsley, thymes, majorana, origano, the seeds, paprika and cinnamon and mix all up.
Leave to flavour for a few hours is possible (you can prepare them in the morning and eat the dish for dinner).
Scatter them into a large baking try or oven dish, add salt and some oil and put in the oven at 180 degrees (fan). Cook for about 20 minutes and take them out, mix them up again, add the cherry tomatoes and the onions, add some balsamic veinegar, the pine nuts and some extra oil if needed.
Put back in the oven for another 20 minutes.
Take them out and crack the eggs on top of the veggies, put them baclk in the oven and let them cook for EXACTLY 8 minutes.
The yolk will come out very soft but not runny.
The eggs should be cooked for exactly 8 minutes. They will reach the right consistency.....