Ingredients:
200g
bellaverde® broccoli
45ml/3tbsp olive oil
1 medium onion, finely sliced
1 medium aubergine, cut into small cubes (about 1cm)
1 yellow pepper, deseeded and roughly chopped
1
(400g) can chopped tomatoes
5 fresh basil leaves, chopped
50g/2oz pitted Kalamata olives
4 medium eggs
25g/1oz freshly grated Parmesan cheese
salt
and freshly ground black pepper
Difficulty:
Moderate
Preparation
Time:
10 mins
Cooking
Time:
10-15 mins
Servings:
4
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Method:
1.
Heat the oil in a 25cm diameter frying pan, add the onion, aubergines
and pepper and sauté for 6-8 mins until soft and browned,
stirring occasionally. Season with salt and pepper.
2.
Meanwhile, wash the bellaverde® and prepare by trimming
the base of the spear and chopping the remaining into 3cm pieces.
3.
Pour the tomatoes in the frying pan with the bellaverde®,
basil and olives. Cover the pan with a baking tray or lid and
cook, over a medium heat for 4-5 mins or until all the vegetables
are tender. Meanwhile,preheat the grill.
4.
Use a spoon to make four hollows in the tomato mixture and very
gently break one egg into each. Recover the pan and cook over
a medium heat for 2 mins. Remove the lid, sprinkle over the
Parmesan and cook under the grill for 2-3 mins or until the
eggs are cooked as you like them. Serve immediately with warm
crusty bread.
Energy
256kcal
Protein
13g
Fat
18.8g Of which saturates 4.1g Carbohydrate 9.0g Of which sugars
7.6g Fibre 5.3g Salt 0.63g
3
of your 5-A-DAY
A
third of your GDA of Vit C and Folic Acid
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