This meal is great for breakfast, lunch or dinner and can be made using whatever veggies you have in the fridge. Add some chilli flakes if you want an extra kick!
Prep time: 10 mins
Cook time: 1 hour + 10 mins
1 large eggplant, sliced 1.5cm thick
2 large capsicums, cut into large pieces, seeds discarded
2 zucchinis, sliced 1.5cm thick
1/4 cup extra-virgin olive oil
1 large brown onion, thinly sliced
4 cloves garlic, thinly sliced
1 small bunch thyme, leaves picked and finely chopped
4 bay leaves
1 long red chilli, finely chopped
250g cherry tomatoes
2 tbsp tomato paste
2 cups vegetable stock
400g can diced tomatoes
4 free-range eggs
Sea salt and black cracked pepper
Fresh basil leaves, optional
Fresh sourdough, toasted, to serve
Preheat oven to 240C. Place the eggplant, capsicum and zucchini on a large baking tray lined with baking paper. Drizzle with 2 tbsp oil and cook for 20 minutes or until golden brown. Set aside.
Heat remaining oil in a large shallow pan over medium heat. Add the onion, garlic, thyme, bay leaves, chilli, salt and pepper and cook, covered, stirring occasionally for 15 minutes or until soft.
Add the cherry tomatoes and tomato paste and cook for 2 minutes. Add the stock and diced tomatoes and bring to a simmer. Cook for 25-30 minutes or until reduced. Add the eggplant, capsicum and zucchini and mix to combine.
Return heat to low and make 4 small hollows in the veggie mixture. Crack an egg into each hole. Cover pan with a lid or foil and cook for 5-7 minutes, depending on how runny you want your eggs.
Remove from heat, garnish with fresh basil and serve with toasted sourdough.