Egg recipes
Seasonal vegetables such as tomatoes, peppers, and zucchini are lightly sautéed in a baking dish, topped with eggs and Kashar cheese, and baked into a classic, slow-cooked breakfast for a crowd.
Sauté the chopped tomatoes, bell pepper, and zucchini in olive oil for 20 minutes, until softened.
Transfer the sautéed vegetables to a wide baking dish and spread them evenly.
Crack the eggs evenly over the vegetables and sprinkle with the Kashar cheese.
Bake in an oven preheated to 190°C / 375°F for 25 minutes, until the egg whites are set.
Take care not to break the yolks as you crack in the eggs; cooking time may vary depending on how firm you want the yolks. Allergens: egg and milk/dairy (Kashar cheese).
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