HARISSA VEGETABLE AND EGG TRAY BAKE
SERVES 4 PREP 15 MINUTES
COOK 30 MINUTES
2 tablespoons extra virgin olive oil 3 garlic cloves, sliced 3 teaspoons harissa Middle Eastern spice blend 500g Kent pumpkin, peeled, cut into 3cm pieces 1 zucchini, cut into 1cm slices 1 red capsicum, cut into 3cm pieces 4 red radishes, trimmed, halved 1 carrot, cut into 1cm slices 100g green beans, trimmed 400g can black eye beans, drained, rinsed 4 eggs Fresh flat-leaf parsley leaves, crusty bread and lime wedges, to serve
1 Preheat oven to 220°C/200°C fan-forced. Grease a large shallow baking dish. 2 Combine oil, garlic, spice blend, pumpkin, zucchini, capsicum, radish, carrot and green beans in prepared dish. Bake for 20 minutes or until starting to char. 3 Sprinkle over black eye beans. Make 4 indents in the vegetables. Crack 1 egg into each indent. Bake for a further 5 to 8 minutes or until eggs are cooked to your liking and black eye beans are hot. Sprinkle with parsley. Serve with crusty bread and lime wedges. NUTRITION: (per serve) 1779kj; 15.7g fat; 2.8g sat fat; 17.6g protein; 50.8g carbs; 8.4g fibre; 207mg chol; 679mg sodium.