June 27, 2022
I would love to go fully plant-based, but unfortunately I’m not ready to give up eggs, seafood and poultry completely just yet. However, I try to plan on vegetarian meals for at least half of the week, so I’m working my way there. Having a primarily Italian cuisine, there are many, many meatless meals I can prepare each day, including a variety of pasta dishes, pizza, hearty soups and stews, grain-based dishes, and of course, vegetable entrees like these. As I raise chickens in Italy and will hopefully do the same here in North America soon, I will always include eggs in my diet. Adding eggs to a vegetable-based dish adds essential protein and just makes it more complete.
I make this dish often because it’s quick to throw together and you can use any veggies you have on hand. I added cherry tomatoes, eggplant, and roasted peppers, but feel free to add some zucchini and onions if you prefer. The vegetables break down and soften as they cook, creating a flavorful sauce, and the eggs are added at the end to bake for just a few minutes, producing perfect runny yolks. I serve this dish with lots of whole wheat bread to soak up the sauce and egg yolks, along with a crisp green salad to finish off the meal. This is a great meal to add to your weekly lineup for when you need a quick meal to cook on busy weekdays and makes a perfect meatless Monday option.
Enjoy your meal!
Deborah Mele Revised 2022
3 cups halved cherry tomatoes
3 cups peeled and chopped eggplant (cut into 1/2-inch pieces)
3 garlic cloves, chopped
1 red and 1 yellow roasted pepper or 1 (6 ounce) jar, cut into strips
2 tablespoons capers
1/4 cup chopped Kalamata olives
4 tablespoons finely chopped fresh basil
salt & pepper to taste
1/2 teaspoon dried oregano
1/2 teaspoon red chili flakes
1/3 cup olive oil
4 large eggs at room temperature
Lots of grilled Italian bread slices
- Preheat oven to 500 degrees F.
- In a shallow ovenproof dish, mix together everything except the eggs.
- Fry for about 20 to 25 minutes, until the vegetables have softened and are beginning to break down.
- Make four shallow pockets in the vegetables and crack an egg into each.
- Season eggs with salt and pepper and place in the oven for 5 minutes.
- Let the dish rest for 3 to 4 minutes and then serve with slices of bread.