Rainbow vegetable and egg bake

A veg-packed version of a breakfast hash, this one-pan bake is a great meat-free meal.

Serves: 4

Preparation time:  20 minutes

Cooking time:  50 minutes

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You will need

  • 1 tablespoon olive oil by Sainsbury's
  • 700g Maris Piper potatoes, peeled and finely diced
  • 2 red onions, peeled and finely sliced
  • 1 garlic clove, peeled and finely chopped
  • 300g pack ready layered vegetables with peas, sweetcorn and seasoned butter by Sainsbury's
  • ¼ x 28g pack fresh rosemary
  • 1 courgette, sliced into ribbons with a peeler
  • 50g mild British Cheddar by Sainsbury's
  • 4 medium British free range Woodland eggs by Sainsbury's
  • 100g bag Italian-style salad
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Recipe Information

Step by step guide to making Rainbow vegetable and egg bake

  1. Preheat the oven to 180ºC, fan 160ºC, gas mark 4. Heat the oil in a large ovenproof frying pan and cook the potatoes for 15 minutes until golden.
  2. Add the onions, garlic, layered vegetable pack, and rosemary. Cook for a further 15 minutes.
  3. Remove and discard the rosemary. Season the veg with freshly ground black pepper then scatter over the courgette ribbons and Cheddar.
  4. Using the back of a spoon, create 4 small wells/indentations in the mixture. Break the eggs into the wells and then transfer the whole pan to the oven.
  5. Bake for 10 minutes until the egg whites have set but the yolk is runny. If you’d prefer set yolks, bake for 15-20 minutes.
  6. Remove from the oven and serve with the salad on the side.

Public health advice is to avoid consumption of raw or lightly cooked eggs especially for those vulnerable to infection including pregnant woman, babies and the elderly.

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Nutritional information for Rainbow vegetable and egg bake

Nutritional information for Rainbow vegetable and egg bake

Nutrition type per serving
Calories 376 kcal
Total Fat 16g
Saturated Fat 6.1g
Salt 0.52g
Sugar 9.4g

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