Loaded with goodness but uncompromising on the taste, baked eggs on a bed of vegetables are a perfect way to cleanse after a bout of festive eating. Plus, no guilt pangs whatsoever. The vegetables, cheese and egg offer a plethora of flavours and textures that make this dish simply divine!
Heat the oil over a medium flame in a large frying pan or iron skillet, and turn on the oven to 200ºC (400ºF).
Once it is hot, add the onions and garlic in. Sauté for a minute.
Add the mushrooms and broccoli in. Sauté for 7-8 minutes.
Turn off the heat and stir in the red and yellow capsicum, the carrots, and salt and pepper.
If you're using an iron skillet, pat the vegetable down a bit, then make 3 little nests and break open each egg in them one by one. If not, transfer the vegetables into a baking dish and pat them down. Then make the 3 little nests to hold the 3 eggs and add the eggs in.
Spread the mozzarella slices over the eggs and vegetables, and keep the iron skillet / baking dish in the oven.
Let it stay in for 15 minutes before you take it out of the oven. If you wish you can leave it in to stay warm after you turn off the heat.
Add more salt and pepper if you wish. I kept the quantity low, so you get to taste the vegetables in their glory. Do get in some egg and cheese along with the vegetables in every bite! You're welcome to use green capsicum (which is more common), otherwise know as green bell peppers. Other vegetable options: potatoes (100 g should do, with a little boiling first), zucchinni, cauliflower and cabbage. Also, if you wish, you can use Emmental cheese (but not cheddar as it's a tad stronger than Emmental and mozzarella). If you happen to have cottage cheese on hand, use that.