Seasonal vegetables like tomato, pepper and zucchini are lightly sautéed, topped with cracked eggs and kaşar cheese, and baked to make a slow-cooked classic for a crowded breakfast table.
Sauté the chopped tomato, pepper and zucchini in olive oil for 20 minutes until softened.
Transfer the sautéed vegetables to a wide baking dish and smooth them out.
Crack the eggs evenly spaced over the vegetables and sprinkle with kaşar cheese.
Bake in an oven preheated to 190°C for 25 minutes, until the egg whites are set.
Be careful not to break the yolks when cracking the eggs; the cooking time can vary depending on how set you like the yolk. Allergens: contains egg, dairy (kaşar cheese).
Eggplant can be sautéed and used the same way instead of zucchini; the flavour will be a touch richer.
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