The sweet red capsicum, slowly cooked with potato and the caramelised sweetness of the Spanish onion with the flavourful tomatoes makes the perfect bed for cooking eggs to perfection in the oven. The vegetable mix can even be prepared ahead making this a quick and oh so tasty breakfast, brunch or light lunch.

Baked Eggs with Capsicum, Tomato and Potato

Ingredients:

• 1 large capsicum
• 1 large red onion
• 1 large potato cut into 1 cm cubes
• 1 clove of garlic, whole with skin removed
• 1 punnet grape tomatoes
• 1/4 cup of vegetable stock
• Extra Virgin olive oil
• Knob of butter
• Salt and freshly ground black pepper
• Italian dried herbs
• 4 eggs

Method:

1. Preheat oven to 200º C Fan Forced
2. Cut the Spanish onion in half lengthwise and into thick slices
3. Wash and remove the seeds from a red capsicum then cut into 1 cm strips lengthwise
4. Wash grape tomatoes and cut in half across
5. Peel and cut the potato in half lengthwise and then into slices 1 cm wide and then into 1 cm cubes
6. In a heavy based saucepan add olive oil and the knob of butter and heat over a over a medium-low heat
7. When the butter foams add the Spanish onion slices 
8. Cook gently, stirring occasionally for 8 minutes until softened
9. Add the capsicum strips, tomato halves and garlic clove to the softened onion
10. Stir in the vegetable stock and cook on medium heat until softened. About 12-15 minutes
11. When the capsicum strips are tender add the potato cubes, season with salt and cook until tender, adding a little extra water if needed
12. When the vegetables are tender (if making ahead you can set aside to cool and refrigerate at this stage) take a large baking dish and drizzle olive oil over the base
13. Spoon over the vegetable mix and season with salt and pepper, sprinkle on your favourite Italian herbs and stir through
14. Make four small indentations in the vegetables and break the eggs into them
15. Season the eggs with salt and freshly ground black pepper and place the baking dish into the preheated oven.
16. Bake for 5 minutes or until the eggs are cooked to your preferred stage 
17. Remove from the oven and allow to sit for a minute or two
18. Serve with crusty toasted bread