Ingredients
125ml (1/2 cup) olive oil
1 onion, peeled, chopped
2 potatoes, peeled, chopped
2 carrots, peeled, chopped
1 garlic clove, crushed
500g zucchinis, cut into 1cm pieces
1 1/2 cups tomato passata*
1 teaspoon dried oregano
20ml (1 tablespoon) red wine vinegar
3-4 free-range eggs
4 tablespoons grated parmesan cheese
Crusty bread, to serve
Method
Step 1 : Place oil in a frypan over low heat. Add onion, potato and carrot and cook until vegetables start to turn golden. Add the garlic and zucchini and cook, stirring, for 5 minutes. Stir in passata, oregano, vinegar and 3 cups of water. Season.
Step 2 : Bring to the boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally or until thickened.
Step 3 : Make 3-4 small indents in casserole and break in 3-4 eggs. Partially cover and cook for 10 minutes or until eggs have set.
Step 4 : Sprinkle with parmesan and serve from pan at the table with lots of crusty bread.
125ml (1/2 cup) olive oil
1 onion, peeled, chopped
2 potatoes, peeled, chopped
2 carrots, peeled, chopped
1 garlic clove, crushed
500g zucchinis, cut into 1cm pieces
1 1/2 cups tomato passata*
1 teaspoon dried oregano
20ml (1 tablespoon) red wine vinegar
3-4 free-range eggs
4 tablespoons grated parmesan cheese
Crusty bread, to serve
Method
Step 1 : Place oil in a frypan over low heat. Add onion, potato and carrot and cook until vegetables start to turn golden. Add the garlic and zucchini and cook, stirring, for 5 minutes. Stir in passata, oregano, vinegar and 3 cups of water. Season.
Step 2 : Bring to the boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally or until thickened.
Step 3 : Make 3-4 small indents in casserole and break in 3-4 eggs. Partially cover and cook for 10 minutes or until eggs have set.
Step 4 : Sprinkle with parmesan and serve from pan at the table with lots of crusty bread.
