Spiced egg, bean and vegetable bake
( SERVES 6 )
As a vegetarian, navigating the myriad of oven bakes can be difficult, as meat-free versions are often just different takes on a vege pasta dish and not particularly nutritionally balanced. This little number; however, is both tasty and hearty whilst offering a healthy dinner for meat-eaters and vegetarians alike. The addition of eggs and cheese up the protein, the kumara provides carbohydrate and the spices make this dish warming and delicious.
|2||Red onions, chopped finely|
|2 cloves||Garlic, chopped finely|
|2 large||Carrots, cut into rounds|
|1 drizzle||Olive oil|
|1 tsp||Smoked paprika|
|1 tsp||Ground cumin|
|1 tsp||Ground chilli|
|1 kg||Kumara, quartered|
|1 tin||Chickpeas, drained|
|1 tin||Cannellini beans, drained, can use any beans you have handy|
|3 sprigs||Fresh rosemary, whole|
|50 g||Cheese, grated, use a strong flavour like tasty|
- Preheat the oven to 180°C. In an oven proof dish with a lid, heat olive oil over medium heat. Add onions, garlic and spices. Cook for 5 minutes.
- Add carrots and cook for 15 minutes or until soft. Stir frequently so nothing catches on the bottom of the pan.
- Chop kumara (I leave the skin on), drizzle with olive oil and season on a roasting tray.
- When carrots are ready, add tomatoes and stir thoroughly. Place rosemary sprigs on top and put on lid. Put the bake and the kumara in the oven for 25 minutes
- Take out and stir the tomato mixture. Using the back of a spoon, create 6 wells (or one for each person you're serving), cracking an egg into each. In the gaps sprinkle grated cheese and season generously. Place back in the oven without the lid. Cook until the eggs have set but yolks are still runny.
- Once the kumara have cooked and eggs have set, spoon onto plates and serve with a generous dollop of natural yoghurt.