A classic, delicious Mediterranean dish
½ brown onion, finely diced
1 garlic clove, chopped finely
½ red capsicum, finely diced (optional)
200g sweet tomatoes, halved
½ butternut pumpkin, peeled and cut into 1cm cubes
½ tsp ground cumin (optional)
½ tsp sweet paprika (optional)
Bunch of basil, leaves picked (optional)
3 cups passata
1 cup water
80g feta, crumbed
1 cup Uncle Tobys Traditional Oats
¼ cup olive oil
Drizzle of olive oil
Preheat fan-forced oven to 180°C. In a large baking dish (approx. 30x20cm), add the pumpkin, tomatoes, cumin and smoked paprika. Season with salt and pepper, drizzle with olive oil and toss to combine the spices.
Place the mixture into the oven for 30 minutes or until the pumpkin has softened.
In a saucepan over a med-high heat, sauté the onion for 2-3 minutes. Add the capsicum and cook for 2 minutes. Add the garlic and sauté for an extra minute. Season with a pinch of salt and pepper, then add the passata and the water to the pan, reduce the heat to low and simmer until the pumpkin comes out of the oven.
When the pumpkin is soft, add the passata and the basil and stir through.
In a dry pan, toast the oats until they are golden. Allow them to cool.
In a separate bowl, combine the feta, oats and ¼ cup of olive oil and season heavily with black pepper.
In the large baking dish, make 4 wells and break the eggs directly into the passata mixture.
Finish the dish with an even topping of the feta and oat gratin and bake for 12-14 minutes or until the eggs are cooked.
Serve as a shared breakfast so the whole family can tuck in.