Egg and Vegetable Bake

Name: Egg and Vegetable Bake
Total time: 1800 s
Yield: serves 6 servin
Cuisine: British
Ingredients: 1 tbsp oil; 1 red pepper; 1 yellow pepper; 1 onion; 2 cloves garlic; 2 tsp ground cumin; 2 tsp paprika; 1 tin chopped tomatos; 1 tbsp tomato puree; 1 tin butter beans (drained); 6 eggs

Livvy @cook_11753185

Hello, here's a new recipe for you all. I hope you enjoy it, I personally love this one of lazy weekend brunches or quick weeknight dinners. It is vegetarian and if you remove the eggs vegan safe.

Livvy @cook_11753185

Hello, here's a new recipe for you all. I hope you enjoy it, I personally love this one of lazy weekend brunches or quick weeknight dinners. It is vegetarian and if you remove the eggs vegan safe.

Saved

Ingredients

30 mins

serves 6 servin

1 tbspoil
1red pepper
1yellow pepper
1onion
2 clovesgarlic
2 tspground cumin
2 tsppaprika
1 tinchopped tomatos
1 tbsptomato puree
1 tinbutter beans (drained)
6eggs

Saved

Steps

30 mins

1

First roughly chop the onion. Thinly slice and de-seed the peppers. Crush the garlic. Turn on the oven to 180C to preheat for later.
2

Put the oil in a large saucepan under a high heat.
3

Lightly fry the ground cumin for about 1 minute and then add the onion cook until soft and golden.
4

Add the peppers and cook for about 10 minutes until soft and wilted.
5

Add the chopped tomato, butter beans, paprika, garlic and tomato puree. Simmer for a further 10 minutes, stirring regularly or so until a thick sauce has formed.
6

Transfer the mixture to an ovenproof baking dish. create six small wells in the mixture and crack an egg into each of them.
7

Bake in the oven for 10-15 minutes until the eggs are just cooked. Remove and serve.