Vegetable and Egg Casserole

    4 hours 20 minutes

    This slow cooker casserole is a variation on a 'Shakshouka'. It is a ratatouille-style dish that is finished by poaching eggs among the tomato and vegetables.

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    Serves: 4 

    • 2 tablespoons olive oil
    • 1 large red onion, roughly diced
    • 2 red capsicums, deseeded and diced
    • 1 orange capsicum, deseeded and diced
    • 2 large zucchinis, coarsely diced
    • 2 garlic cloves, crushed
    • 1 (400g) tin diced tomatoes
    • 2 teaspoons sugar
    • 1 pinch salt and pepper, to taste
    • 4 eggs
    • 1 crusty bread or garlic bread to serve

    Preparation:20min  ›  Cook:4hours  ›  Ready in:4hours20min 

    1. Preheat the slow cooker if necessary (see manufacturer’s instructions).
    2. Heat the olive oil in a frying pan then add the onion and fry stirring, for 5 minutes until lightly browned. Add the capsicum, zucchinis and garlic then fry for a further 2 minutes.
    3. Stir in the tinned tomatoes, sugar, salt and pepper then bring to the boil.
    4. Transfer the mixture to the slow cooker pot. Cover with the lid and cook on high for 3-4 hours.
    5. Stir the mixture and make 4 shallow indents, slightly spaced apart with a spoon.
    6. Crack an egg into each hollow, replace the lid of the slow cooker and then cook on high for another 10-15 minutes until the egg whites are firm and the yolks still slightly soft.
    7. Spoon carefully on to warmed serving plates and serve with warm crusty or garlic bread.

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