If you've got eggs and jars of roasted veggies in your fridge or pantry, you're already on your way to a quick and delicious dinner with this easy recipe ...
1 tablespoon olive oil
1 onion, thinly sliced
100g sliced Danish salami, roughly chopped
400g can chopped tomatoes
2 teaspoons dried Italian herbs
½ cup drained roasted red capsicum, chopped
180g tub chargrilled eggplant, drained
100g Greek feta, crumbled
2 tablespoons pitted Sicilian olives, halved
Toasted slices sourdough, to serve
Heat oil in a round, ovenproof frying pan (24cm in diameter) over a medium heat. Add onion and salami. Cook, stirring for about 5 minutes, or until onion is soft.
Add tomatoes and herbs. Bring to boil. Boil, stirring for about 2 minutes, or until thickened. Stir in capsicum and eggplant. Season with salt and pepper. Remove from heat.
Using the back of a spoon, make six small dents, evenly spaced in the top of the sauce. Crack an egg into each dent. Sprinkle with feta and olives.
Transfer frying pan to a hot oven (200C). Cook, for about 10 minutes or until eggs are just set. Remove. Serve with toasted sourdough.
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.