Easy, quick and ever so nutritious, this delicious dish is perfect for a lazy, weekend brunch.

Serves 2
Preparation time: 5 mins 
Cooking time: 30 mins

What You’ll Need: 

• ½ aubergine, sliced
• 1 courgette, sliced
• ½ yellow pepper, sliced
• ½ red pepper, sliced
• ½ bulb of fennel, cut into wedges
• 1 small onion, sliced
• 1 tablespoon/15 ml olive oil
• 1 garlic clove, crushed
• A few sprigs of rosemary
• A handful of black olives
• 2 large British Lion eggs

What To Do:

1. Pre-heat the oven to 200 C/ 400 F/ Gas mark 6.
2. Place all the vegetables in an oven-proof dish. Drizzle over the olive oil, add the garlic and rosemary, then toss lightly so that the vegetables are well coated in the oil.
3. Roast in the oven for about 20 minutes until the vegetables are just tender.
4. Mix in the black olives. Make two wells in the middle of the vegetables. Crack an egg into each indentation. Bake for a further 8 – 10 minutes or until the eggs are set. Serve with crusty bread.

Recipe from Eggrecipes.co.uk