Mediterranean Tray Bake with hassleback potatoes

🍳 Mediterranean Tray Bake with hassleback potatoes, miso garlic aubergine 🍆  portobello mushrooms stuffed with perfectly baked eggs!


I saw an idea for a breakfast traybake and couldn’t stop thinking about recreating my own version with a Mediterranean spin 👩🏻‍🍳 we’ve got baked sweet potato with salt and olive oil, hasslebacks with rosemary, miso aubergines hollowed out with eggs cracked on top right before serving and garlicky portobello mushrooms 🍄 all sitting on a bed of fresh rocket, caramelised onion rings, tomatoes, peppers and whole garlic cloves 🧄 I served it up with hummus (of course) & made some garlic crusted chicken thighs for my meat eating house guest 🍗 .Bloody delish… 

Ingredients:

1 large aubergine

2 sweet potatoes

2 white potatoes

4 large portobello mushrooms

1 red onion

1 yellow pepper

1 large tomato

200g fresh rocket

4 garlic cloves

handful of fresh rosemary

handful of pomegranate seeds

rock salt

pepper

olive oil

miso paste

Method:

1.Start by pre-heating your oven to 200 degrees, gently slice your white potatoes lengthways half way into the flesh, drizzle with olive oil, salt and fresh rosemary. Score your aubergines in half, add a cross hatch pattern then your miso paste. Pop both components in the oven for 20 minutes.

2.Remove from the oven then place your rocket down first, layer your onion rings, mushrooms, sliced peppers and tomatoes. Score your sweet potatoes in half then add them too. Finally add your half cooked potatoes and aubergine, top with garlic cloves, a drizzle more olive oil and pop in the oven for a further 20 minutes.

3.Remove from the oven, create a small well inside your aubergine, mushroom and sweet potato, crack an egg into the well and place in the oven for 10 minutes, turning down the heat to 170.

4.Remove and tuck in!!

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