Categories: December

Ingredients

• 125ml olive oil
• 1 onion, chopped
• 2 potatoes, diced small
• 2 carrots, diced small
• 1 garlic clove, crushed
• 500g (about four medium) courgettes, cut into 1cm pieces
• 375ml tomato passata
• 1 tsp dried oregano
• 1 tbsp red wine vinegar
• 4 free-range eggs
• 4 tbsp grated Parmesan

Directions

1. Place the oil in an ovenproof casserole dish or large frying pan over a low heat. Add the onion, potato and carrot and cook until the vegetables start to turn golden. Add the garlic and courgette and cook, stirring, for 5 minutes. Stir in the passata, oregano, vinegar and 300ml of water. Season. Bring to the boil, then simmer gently for 20 minutes, stirring occasionally until thickened.

2. Make four small indents in the casserole and break in 4 eggs. Partially cover and cook for 10 minutes or until the eggs have set. Sprinkle with Parmesan and serve from the pan with crusty bread.

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