Wild Vegetable Casserole with Fried Eggs

Preheat the oven to 210 °C top and bottom heat.

Peel the onions and garlic and cut into strips or chop. Wash and clean the peppers and cut them into bite-sized strips. Peel the carrots and cut into 2 cm cubes. Wash, clean and slice the zucchini diagonally into thin slices or shave. Wash and clean the cabbage and cut into very fine strips.

Mix all the vegetables with the oil and season with lemon zest, salt, pepper, cumin and ginger.

Spread in a roasting tin or on a deep baking tray. Cook in a hot oven for about 25 minutes, turning occasionally.

Crack the eggs on top, cook the vegetables for another 5 minutes or so, until the whites are set.

Sprinkle with pepper and serve.

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