EGG BAKE

Serves: 4

Baking tin: 8″ x 8″

Oven Setting: 180°C

Ingredients:

• Eggs – 6
• Garlic cloves – 5 – 6
• Dried Basil -1 teaspoon or 1 tablespoon of freshly chopped basil
• Dried Oregano – 1 teaspoon
• Dried Parsley – 1 teaspoon or 1 tablespoon of freshly chopped parsley
• Peppercorns – 1 teaspoon
• Capsicum – 3, cut into rings
• Tomato – 3, cut into rings
• Onions – 2, cut into rings and separated
• Carrot – 1, grated
• Olives – a few cut into thick slices
• Chopped Jalapeno – 1 tablespoon
• Salsa – 2 tablespoons
• Cheese slices – 8 or Grated cheese – ½ cup or more
• Softened butter – 1 tablespoon (alternatively you can use olive oil)

Method:

• Preheat the oven to 180°C and generously butter an 8″ x 8″ baking tin.
• Using a mortar pestle, coarsely pound garlic cloves, dried basil, dried oregano, dried parsley and pepper corns.
• In a bowl, beat half the pounded mix, salt and pepper, with the eggs. Set aside.
• Add the rest of the pounded herb mix with the vegetable rings, grated carrot, sliced olives and chopped jalapenos into the greased baking tin.

• Next, add dollops of Salsa and a layer of cheese slices or grated cheese.
• Pop the tin into the preheated oven for about 4-5 minutes. Pour over the herbed, beaten eggs and top up with cheese slices or grated cheese. Scatter over dots of softened butter or olive oil and bake for about 20-30 minutes until the cheese has satisfactorily melted.
• Serve with garlic toast.

Note:

• To make the same in a frying pan on a stove top:
• Spread 2 tablespoons of butter + a teaspoon of oil in the bottom of the pan before adding the vegetables etc
• Keep the heat to a minimum.
• Check once in a while to ensure that the vegetables don’t burn.
• Cook until the cheese melts.