Oven-baked vegetables with eggs

Oven-baked vegetables with eggs. 1 unit, 2 units, 6 eggs.

Inês Panão

10 + 50 min · 3

Ingredients

• 120 g 1 unit
• 220 g 2 units
• 330 g 6 eggs
• 300 g Raw sweet potato
• 450 g Raw aubergine
• 450 g Raw courgette (zucchini)
• 20 g 2 tablespoon
• 3 g Pepper
• 120 g 1/2 cup

Preparation

1. Wash the vegetables and peel as needed.
2. Cut the vegetables into cubes about 2 cm wide and spread in one layer in a large baking dish, or divide between two dishes. Toss with the olive oil, white wine and seasonings. Roast in a preheated oven at 200°C for 35–40 minutes, stirring halfway through, until the sweet potato is almost tender.
3. Make wells in the hot vegetables and crack the eggs into them. Return to the oven for about 8–12 minutes, until the whites are set; allow longer for firmer yolks. Serve immediately.