Bulgarian Gyuveche Vegetable Egg Bake

Ingredients

• 1 small eggplant, cubed
• 1 red bell pepper, diced
• 1 small zucchini, diced
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup crushed tomatoes
• 2 tbsp olive oil
• 1 tsp sweet paprika
• 1 tsp dried savory or oregano
• 4 oz feta, crumbled
• 2 large eggs
• 2 tbsp chopped parsley
• Fine sea salt, to taste
• Freshly ground black pepper, to taste
• Crusty bread, for serving

Steps

1. Heat the oven to 200 C / 400 F and lightly oil two oven-safe bowls or one small baking dish.
2. Heat olive oil in a skillet and cook eggplant, pepper, zucchini, and onion until beginning to soften, about 8 minutes.
3. Add garlic, paprika, savory, crushed tomatoes, salt, and pepper; simmer for 5 minutes until slightly thickened.
4. Divide the vegetables between baking dishes, crumble feta over the top, and make a small well in each portion.
5. Crack eggs into the wells and bake until the whites are set and yolks are cooked to your preference, about 10 to 14 minutes.
6. Rest for 3 minutes, scatter with parsley, and serve with bread while hot.

Allergen note: Contains gluten, dairy and egg. Use a dairy-free feta alternative if needed.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.