Noone’s got any time, have they?
I was going to start this post by bemoaning my own lack of time but since it’s an affliction which effects everyone, I’ll just go straight in and say this is SUPER easy and SUPER yum 🙂
I can’t decide whether the star of the show was the fresh free range eggs from the field I can see from my house (and which are a mere SNIP at £1 for 6!) or the courgettes I picked up from my local allotment. I love the fact that both are just round the corner from my house; it feels good to be eating local produce as I would hate to think of the allotments becoming just more houses and the field disappearing under tarmac.
I often wander down past the allotments in the evening, when the gardeners are still pottering around, watering, tying things up and collecting the fruits of their harvest. They’re a friendly bunch, and put their spares on a little bench with an honesty box for people like me to donate and help ourselves!
I also picked up two huge bags of plums which were delicious in a big fruit crumble which disappeared before I could get my camera out to take some snaps.
Some of the courgettes were chopped into half moons and fried in butter with a scattering of paprika alongside some falafel for lunch. The rest were diced and chopped into this dish, with the not-so-local but EVER so handy bag of chopped, frozen veg I’ve started to keep in my freezer due to aforementioned Lack of Time.
I’d really recommend pre-prepared frozen veg to supplement fresh produce. It’s so reassuring to know that with the addition of an egg or two, or a fat chicken breast, supper is never far away. And of course, you save a ton of time chopping and peeling.
Here’s my latest FAVE dinner – everything you need in a meal, with it being suitably oily (in a good way), salty, sweet and unctuous 🙂
Roast Veg and Egg Traybake Hash
around 500g diced roast vegetables (I used a mix of fresh courgettes, frozen pre-fried potato, onion, pepper and tomato)
1 teaspoon garlic paste from a jar
splash olive oil
a generous amount of salt and pepper
crusty bread, to serve
1. Pre-heat the oven to 200 degrees Celsius
2. Put any fresh ingredients onto a roasting tray first with some olive oil, salt and pepper and bake for 10 minutes.
3. Put the frozen vegetables and the garlic paste on the baking tray and bake for 5 minutes.
4. Stir everything around and make two gaps in the vegetables. Crack the eggs into the gaps and return the tray to the oven for a further 7 minutes to cook the egg.
5. Serve with crusty bread to scoop all the eggy juices. YUM 🙂