A delicious one pan summery dish that will feed a hungry family with ease.

Serves 4 – 6

Preparation time: 10 minutes

Cooking time: 40 minutes

• 60ml (4 tbsp) olive oil
• 2 large peppers, deseeded and chopped
• 2 baby marrows, chopped
• 1 brinjal, chopped
• 1 small red onion, halved and sliced
• 5ml (1 tsp) mixed dried herbs
• 2 cloves garlic, crushed
• Salt and pepper, to taste
• 400g tomato pasta sauce
• 100g red pesto
• 4-6 eggs
• 10 green olives, no pips
• 100g crumbled feta
• Fresh herbs, chopped to garnish

Method:

1. Pre-heat oven to 200° Place all the vegetables in a casserole dish and drizzle with olive oil, mixed dried herbs and garlic. Season well.
2. Bake in preheated oven until the vegetables are soft and slightly charred, about 15-20 minutes. Add the pasta sauce and pesto and cook until heated through.
3. Using the back of a spoon make an indentation in the vegetables and crack an egg into each indentation.

Bake uncovered until the eggs are cooked to your liking, about 5-8 minutes. Garnish with feta, olives and fresh herbs. Serve immediately.