Lahanika me avga (baked vegetables with eggs)

1 HOUR 35 MINUTES | SERVES 4 | EASY |

VLC GF

Adding eggs to this dish makes it a complete meal for me. If you have left-over baked vegetables, this is a great way of creating another dish. Serving it with some bread to soak up the juices is essential.

aubergine 1, cut into bite-sized pieces

courgettes 2, diced

green peppers 4, sliced

tomatoes 4, diced

potatoes 2, peeled and diced

red onions 2, quartered

herbs (such as wild fennel, wild celery, parsley, oregano) a small handful, finely chopped

olive oil 4 tbsp

eggs warm bread to serve

• Heat the oven to 180C/fan 160C/gas 4. Put all the vegetables and herbs into a large ovenproof dish, pour over the olive oil and combine well. Season with salt and pepper, and mix lightly. Pour in 125ml of water, cover with foil and bake for 1 hour or until the vegetables are tender. Stir occasionally and check it isn’t drying out – add a splash of water if it is.

• When it’s ready, uncover, make six wells for the eggs and crack them into the vegetables. Bake for a further 4 minutes until the eggs are cooked. Serve hot with plenty of bread.

PER SERVING 434 KCALS | FAT 23.5G

SATURATES 4.5G | CARBS 33.9G | SUGARS 14G

FIBRE 10G | PROTEIN 16.7G | SALT 0.3G

• Put the goat or beef and wine in a bowl, cover and allow to marinate and tenderise in the fridge for 4 hours, or overnight if you have time.

• Drain the meat, reserving the wine, and pat dry. Heat the olive oil in a large, heavybased pan over a medium-high heat and brown the meat in batches until browned on all sides. Remove and add the onions to the pan, adding a little more oil if needed, and fry for 5 minutes until softened and fragrant. Return the meat and wine marinade, mixing well. Add the spices and bay leaves, and stir. Add a little water to the tomato purée to loosen it and pour it into the pan.

• Simmer, covered, for 1 hour or until the meat is tender (you may need to cook it longer if using beef). Serve garnished with the parsley.

COOK’S NOTES

Goat meat is available from some larger supermarkets, butchers and online at cabrito.co.uk.

PER SERVING 731 KCALS | FAT 28G

SATURATES 5.1G | CARBS 20.2G | SUGARS 15.9G

FIBRE 6.2G | PROTEIN 72.8G | SALT 0.7G