Baked eggs with roasted Mediterranean vegetables

This high-protein dish is rich in vitamins A, C and E and more importantly, rich in flavour!

• Preparation: 5 mins
• Cooking: 30 mins
• Serves: 2

What you need:

• 1/2 aubergine, sliced
• 1 courgette, sliced
• 1/2 yellow pepper, sliced
• 1/2 red pepper, sliced
• 1/2 bulb of fennel, cut into wedges
• 1 small onion, sliced
• 1 tablespoon/15 ml olive oil
• 1 garlic clove, crushed
• A few sprigs of rosemary
• A handful of black olives
• 2 large British Lion eggs

What you do:

1. Pre-heat the oven to 200 C/ 400 F/ Gas mark 6.
2. Place all the vegetables in an oven-proof dish. Drizzle over the olive oil, add the garlic and rosemary, then toss lightly so that the vegetables are well coated in the oil.
3. Roast in the oven for about 20 minutes until the vegetables are just tender.
4. Mix in the black olives. Make two wells in the middle of the vegetables. Crack an egg into each indentation. Bake for a further 8 - 10 minutes or until the eggs are set. Serve with crusty bread.

Cook's tip:

This high-protein dish is an excellent way of getting at least 2 of an athlete's 5 a day fruit and vegetables. It is rich in vitamins A, C and E, important antioxidants that promote recovery after exercise and improve immune functioning, while the eggs supply body-building protein, iron and vitamin D.

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