Easy Vegetable Casserole with Baked Eggs and Coriander

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!


  • 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


  1. Over a low heat add olive oil and sauté onions for 2-2 minutes.
  2. Add all the spices and salt and sauté for a further 1-2 minutes.
  3. Add the vegetables and borlotti beans and stir through the onion and spices. Cook gentle for 5 minutes.
  4. Stir in passata and juice of lemon. Cover and simmer on a low heat for 45-60 minutes.
  5. 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