It doesn’t sound very sexy, but adding all your leftover veggies and meat or seafood to the bottom of a shallow dish and adding eggs on top makes for one the simplest, tastiest meals around.
At the end of the week I often have some greens that are past their best — and they work great in this dish. Gather all your odd-and-ends — reduce waste and get dinner in under 30 minutes. Winning!
RECIPE: Leftovers & Baked Eggs
2 cups leftover veg – I used zucchini, kale and chives.
Any leftover meat, fish (optional)
8 large organic eggs
2 tablespoons leftover pesto (optional)
Sea salt and pepper
Leftover herbs to garnish
Preheat the open to 180°C.
In a shallow baking dish, add the leftover veg and any cooked meat / seafood, spreading to cover the base of the dish.
Crack over the eggs, ensuring then whites spill to cover your leftovers.
If using, dollop on the pesto and swirl through the eggs.
Season with salt and pepper.
Cook for 20-25 minutes (depending on how you like your eggs).
Enjoy immediately with a side salad and some avocado for heart-healthy fats.