Rustic Eggs Parmigiana

Name: Rustic Eggs Parmigiana
Prep time: 17 min
Cook time: 21 min
Total time: 38 min
Cuisine: Australian
Ingredients: 400g eggs; 1 cup zucchini; 1 cup silverbeet; 2 pumpkin; 300g damper bread; 2 tbsp bush tomato; to taste vegemite glaze; 2 tbsp lemon myrtle; 1 tbsp olive oil; to taste salt and black pepper

A rustic australian parmigiana featuring eggs.

Total time

38 min

Prep

17 min

Cook

21 min

Difficulty

easy

Cuisine

Australian

vegetarian

Ingredients

400geggs

1 cupzucchini

1 cupsilverbeet

2pumpkin

300gdamper bread

2 tbspbush tomato

to tastevegemite glaze

2 tbsplemon myrtle

1 tbspolive oil

to tastesalt and black pepper

Instructions

Prep all ingredients: chop zucchini, silverbeet, pumpkin and measure out the bush tomato.

Season the eggs with salt and pepper, then stir-fry over medium-high heat until well browned, about 10 minutes.

Add zucchini, silverbeet, pumpkin to the pan and cook until softened, 6 minutes.

Stir in bush tomato, vegemite glaze, lemon myrtle and cook for another 4 minutes until fragrant.

Meanwhile, prepare the damper bread according to package instructions and set aside.

Combine everything in the pan, reduce heat, and let simmer for 8 minutes so the flavors meld.

Taste and adjust seasoning with extra salt, pepper, or a squeeze of citrus if needed.

Serve hot, over damper bread, garnished with fresh herbs.