Salami & Grilled Vegetables Bake
Recipe: #34243
February 05, 2020
Categories: Cheese, Feta, Eggs, Eggplant, Oven Bake, Gluten-Free, No Eggs, Canned Tomatoes, more
"From our weekday newspaper The West Australian. Times are estimated."
Ingredients
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 by Step Method
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
No special items needed.