Veggies!

I'm a bit obsessive with food. Once I like something I have to have it again and again until the obsession has turned into a repulsion. This can get really annoying as the foods I love often turn into foods I can no longer stomach. During summer I was addicted to a spinach salad I got from my local deli, but now that we're in winter I can't get my regular salad fix as I'm just too cold to munch on anything that isn't going to warm me up. I was craving something healthy the other night and found this vegetable casserole recipe which sounded pretty tasty. I gave it a go and was pretty happy with the outcome. I think I added a little too many liquids but see how you go. The egg makes this dish really hearty and great for winter. Enjoy!

{ Vegetable Casserole with Simmering Eggs }

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 paste

1 tsp dried oregano

1 tbsp red wine vinegar

3-4 free-range eggs

4 tbs grated Parmesan cheese

Crusty bread, to serve

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 tomato paste, oregano, vinegar and 3 cups of water. Season. Bring to the boil, then reduce heat to low and simmer for 20 minutes, stirring occasionally or until thickened. 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. Sprinkle with parmesan and serve from pan at the table with lots of crusty bread. Serves 4.