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- 50ml olive oil
- 2 large red onions sliced in rounds
- 3 red peppers cut into thick circles
- 2 large sweet potatoes, peeled and cut into cubes
- 2 tsp Marigold vegetable bullion
- 2 tsp dried chilli
- 1 tsp cumin
- 400g tender stem broccoli
- 400g of Gubben chorizo
- 200g St Tola goats’ cheese, crumbled
- 8 eggs
- 125g thick Irish yoghurt
- Salt and pepper to taste
- A small handful of flat leaf parsley, roughly chopped.
Preheat the oven to 175°C.
In a large bowl, drizzle the oil over the onion, pepper and sweet potato.
Mix the veg stock with the chilli and cumin, sprinkle over the vegetables and toss everything together well to coat.
Tumble the mixture into a high-sided baking tray that has been lined with parchment.
Bake in the oven for 10 minutes, remove and stir.
After that initial blast add the broccoli, chorizo and St Tola goats’ cheese and bake for another 10 minutes or until the sweet potatoes are just tender.
Carefully crack your eggs into the oven dish one by one; if you try to get each one into a ring of red pepper it keeps them together nicely.
Dollop spoonfuls of the yoghurt around on top. Season well with salt and pepper.
Bake for a further 10 minutes or until the whites are set and the yolks are still runny.
Scatter over the parsley and serve straight away with a hearty loaf of crusty sourdough and plenty of salty butter.
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