The weather’s getting colder, which means weekend mornings eating a warm breakfast wearing socks and tracky-dacks. Comfort food, FTW!
You can use whatever vegies you have on-hand in this dish, so play around and come up with your favourite combo.
First things first: whack this on . . .
- 2 tomatoes
- 1/3 tin crushed tomatoes
- 1/2 zucchini
- 1/2 red capsicum
- 5 black olives
- 1/2 small brown onion
- 2 button mushrooms
- 1 egg
- 1 tsp crushed garlic
- 1 tbsp Spanish BBQ rub
- Splash olive oil
- Handful baby spinach
- 1 piece gluten-free toast (or whatever you eat)
- Chunk of avocado
Preheat the oven to 160 degrees and heat a saucepan on the stove.
Finely dice the onion and gentle fry it in some olive oil and garlic for a few minutes until soft. While that’s cooking, chop the tomatoes, zucchini, capsicum, olive and mushrooms into small chunks.
Now add them to the pan, along with the tinned tomato and Spanish BBQ spice. Stir well and leave to simmer for about 5-10 minutes.
Meanwhile, put the spinach in the bottom of an oven-proof ramekin and microwave for about 30 seconds so it goes soft and becomes a layer of wilted spinach coating the bottom of the ramekin.
Once the vegetable mixture is soft and cooked, spoon it into the ramekin. Create a small well in the middle, then crack your egg into that. Bake for 15 minutes or so, until the egg is cooked to your liking.
When that’s done, remove from the oven and set aside to cool while you cook your toast and smother it with avo, salt and pepper.
I dunked my toast into the mixture and topped it with the soft, yummy, flavoursome vegies – it was deeeeeeeelicoius.