Salami & Grilled Vegetables Bake

4
Servings
30m
Prep Time
25m
Cook Time
55m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (594.8 g)
  • Calories 732.6
  • Total Fat - 48.9 g
  • Saturated Fat - 17.3 g
  • Cholesterol - 1387.7 mg
  • Sodium - 1022.6 mg
  • Total Carbohydrate - 13.1 g
  • Dietary Fiber - 3.2 g
  • Sugars - 7.3 g
  • Protein - 57.4 g
  • Calcium - 459.7 mg
  • Iron - 7.8 mg
  • Vitamin C - 16.8 mg
  • Thiamin - 0.2 mg

Step 1

Heat oil in a round, ovenproof frying pan (24cm in diameter) over a medium heat and add onion and salami and cook, stirring for about 5 minutes, or until onion is soft.

Step 2

Add tomatoes and herbs and bring to boil and boil, stirring for about 2 minutes, or until thickened and then stir in capsicum and eggplant and season with salt and pepper and remove from heat.

Step 3

Using the back of a spoon, make six small dents, evenly spaced in the top of the sauce and crack an egg into each dent and sprinkle with feta and olives.

Step 4

Transfer frying pan to a hot oven (200C) and cook, for about 10 minutes or until eggs are just set.

Step 5

Remove and serve with toasted sourdough.

Step 6

Step 7

TIP! If you don’t have an ovenproof frying pan, transfer cooked mixture to an ovenproof dish. If you like your eggs yolks cooked through, cook for a further 3 to 5 minutes.

Tips & Variations


No special items needed.

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