This dish was created whilst scrounging for leftovers at my dads house, and my excitement at finding a cast-iron skillet. At home I don’t have any pans that can go into the oven except one enormous one, meaning unless I plan to cook for an entire village, these recipes aren’t usually manageable.
This recipe is super, super healthy, but so filling! I felt very wholesome after, and good knowing that I used all the leftover veg that otherwise could’ve been left to go bad. The quantities of ingredients in this recipe are also entirely flexible.
Out of pure laziness, I chose to bung the whole thing in the oven for the whole cooking process – however this did amount to very well cooked through eggs. If you prefer your eggs a little runnier, then I would advise cooking on the stove till the whites of the eggs are almost set, and then putting in the oven for the last five minutes.
- 400g can of chopped tomatoes
- 3 whole tomatoes, quartered (or diced, if you prefer)
- A large handful of spinach
- A large handful of chestnut mushrooms, sliced
- Half an aubergine, sliced thinly (about 1/2 cm slices)
- 2 large eggs
- Dried basil, salt and pepper for seasoning
- Season all the veg with a generous sprinkle of basil and salt and pepper.
- Pour half the chopped tomatoes into an oven safe skillet, and mix in half the spinach, mushrooms, and tomatoes.
- Layer on top the aubergine, trying to overlap as little as possible.
- Pour the other half of chopped tomatoes with the remaining veg and create two little wells using a spoon.
- Crack one egg into each little well. Season.
- Bake for around 20 minutes at 200C, or alternately, cook on the stove and then bake for the final 5 minutes.