I just made this. It’s so easy, and so tasty, AND it used up everything spare in my fridge. TRIPLE WIN.
One of my new years resolutions was to eat less meat (mainly so that I can go to the butchers rather than the supermarket and eat meat of a better quality) and if I got to eat this kind of food every night, I really wouldn’t mind going full on veggie. This makes for a brilliant mid week supper, especially if you’re trying to look after the pennies. You could also fry the eggs instead of poaching, or even crack them over the veg whilst cooking for a one pan dinner!
To serve one, you’ll need:
1 baked potato
1 tbsp papkika
2 tbsp olive oil
1/2 tbsp honey
1 clove garlic
tbsp cider vinegar
Preheat the oven to 170 degrees.
Cut the potato, aubergine and carrot into cubes and spread in a single layer on a baking tray. Combine the oil, paprika, honey and garlic in a bowl and whisk until fully incorporated. Pour over the veg and use your hands to make sure everything is covered. Season, and place in the oven for about 35 minutes or until the potatoes are cooked through.
With about 5 minutes to go on your veg, boil a pan of water, and add your cider vinegar and a pinch of salt. Stir your water so it creates a whirlpool and crack your eggs into the middle. Poach until the egg white is solid (about 2 and a half mins in boiling water), remove with a slotted spoon, and leave to drain on some kitchen paper.
Finally, remove the veg from the oven and place on to your plate, adding your poached eggs on top.