This an amazing feast. If you don’t have all the vegetables listed just replace with what you have. You will need a large pan or dish that you can cover/ If you don’t have a cover, foil will do!
Ingredients
- 1 tbsp. Olive Oil
- 1 small Onion diced
- 1tsp. Cumin
- 1tsp. Cumin Seeds
- 1tsp. Turmeric
- 1tsp. Paprika
- ½ tsp. rock salt
- 120g Sweet Potato sliced thinly
- 300g Butternut Squash diced into mouth sized pieces
- 30g Broccoli chopped into small florets
- 100g Cherry Tomatoes
- 60g Red Pepper diced
- 60g Green Beans diced
- I Tin Borlotti Bean, drained and rinsed
- 1 690g Bottle Passata
- Juice from 1 lemon
- 3 Eggs
Fresh Coriander to Garnish
Method
- Over a low heat add olive oil and sauté onions for 2-2 minutes.
- Add all the spices and salt and sauté for a further 1-2 minutes.
- Add the vegetables and borlotti beans and stir through the onion and spices. Cook gentle for 5 minutes.
- Stir in passata and juice of lemon. Cover and simmer on a low heat for 45-60 minutes.
- Carefully remove lid and crack eggs onto top of casserole. Cover and cook until eggs are cooked through about 5-10 minutes.
Serve garnished with fresh coriander.
Top Tip: You can serve this with brown rice or toasted sour dough bread with houmous. You could even sprinkle over some yeast flakes for a B12 Boost
