Eggs baked over zucchini, tomatoes and aubergine with bread

Ingredients

For 1 serving

• Eggs2
• Zucchini120 g
• Eggplant120 g
• Cherry tomatoes120 g
• Red onion40 g
• Thyme1 g
• Parmigiano Reggiano10 g
• Bread50 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Preheat the oven to 200 °C (conventional). Wash the courgettes and aubergine and cut them into 2 cm cubes; wash the cherry tomatoes and leave them whole; cut the red onion into wedges.
2. Put the vegetables in a baking dish, dress them with the oil, the thyme and a pinch of salt and toss well with your hands.
3. Roast at 200 °C for 25 minutes, stirring halfway, until the vegetables are soft and golden at the edges.
4. Take the dish out, make a hollow among the vegetables for each egg with the back of a spoon, crack the eggs into them and sprinkle everything with the grated Parmigiano Reggiano.
5. Return to the oven for 8–10 minutes, until the whites are set and the yolks still soft. Finish with a grind of black pepper and serve with the bread.