This is a delicious, warm, vegetarian breakfast and the veggies are very versatile. See the tips below.

1. Preheat oven to 200 °C. Mix oil, vinegar and dried herbs in a large bowl. Season with half the salt, lemon juice and pepper.
2. Add all the veggies, except the spinach and mix well to coat with the oil. Place in a single layer on a large baking tray.
3. Roast for 20 minutes or until the veggies are golden brown and cooked. Stir in spinach and roast for another 5 minutes to heat through.
4. Meanwhile, heat a very thin layer of oil in a frying pan. Fry eggs over a medium heat until cooked to your preference. Season with the remaining ¼ tsp (1,2 ml) salt.
5. Serve spoonfuls of veggies on toast. Place an egg (or 2 for a more filling breakfast or brunch) on top and season with pepper. Garnish with herbs and serve immediately with slices of avocado.
Tips
1. Serve these veggies as a side dish with meat, fish or sausage or stir in a tin of chickpeas for a vegetarian meal. Left-overs are perfect for a lunch box.
2. If you enjoy an egg with a runny yolk, the yolk will be extra ‘sauce’ on the veggies.
3. Make a double batch of the veggies and use some for supper, tossed into pasta.
4. If you don’t want to serve the veggies with eggs, heat a tin of pilchards in tomato sauce and serve on the veggies.
This recipe is in Cooking from the heart 2. Download PDF recipe book here.
Ingredients
Directions
1. Preheat oven to 200 °C. Mix oil, vinegar and dried herbs in a large bowl. Season with half the salt, lemon juice and pepper.
2. Add all the veggies, except the spinach and mix well to coat with the oil. Place in a single layer on a large baking tray.
3. Roast for 20 minutes or until the veggies are golden brown and cooked. Stir in spinach and roast for another 5 minutes to heat through.
4. Meanwhile, heat a very thin layer of oil in a frying pan. Fry eggs over a medium heat until cooked to your preference. Season with the remaining ¼ tsp (1,2 ml) salt.
5. Serve spoonfuls of veggies on toast. Place an egg (or 2 for a more filling breakfast or brunch) on top and season with pepper. Garnish with herbs and serve immediately with slices of avocado.
Tips
1. Serve these veggies as a side dish with meat, fish or sausage or stir in a tin of chickpeas for a vegetarian meal. Left-overs are perfect for a lunch box.
2. If you enjoy an egg with a runny yolk, the yolk will be extra ‘sauce’ on the veggies.
3. Make a double batch of the veggies and use some for supper, tossed into pasta.
4. If you don’t want to serve the veggies with eggs, heat a tin of pilchards in tomato sauce and serve on the veggies.
This recipe is in Cooking from the heart 2. Download PDF recipe book here.