Breakfast for dinner – absolutely! You can use whatever greens are in season for the base, such as thinly sliced brussels sprouts, kale or cavolo nero.
2 packed cups each thinly sliced green and red cabbage
3 medium Agria potatoes, peeled and grated*
2 corn cobs, kernels cut off
2 spring onions, including tender green stems, thinly sliced
1 tablespoon fresh thyme leaves
3 tablespoons melted butter
2 tablespoons olive oil
2 cloves garlic, crushed
sea salt and ground pepper
8 medium eggs, size 6
parmesan cheese for grating
chopped parsley, to serve
Preheat the oven to 180°C fan bake.
Brush a large baking tray with olive oil.
Place all the vegetables and herbs in a large bowl and toss together.
Stir the butter, oil and garlic together then pour into the bowl, season generously and toss everything together again so it’s well combined. Hands are best for this.
Transfer to the baking tray and spread out in an even layer.
Roast for 10 minutes then give it a stir and spread out again.
Roast for a further 10-15 minutes or until the vegetables are tender. The vegetables will shrink down in volume.
Scrape the mixture into 4 even servings and make 2 indentations in each one with a spoon. Crack in the eggs and top with a good grating of parmesan, salt and pepper. Bake for about 7 minutes or until the eggs are cooked to your liking.
To serve: Garnish with parsley and transfer to plates.
Serving suggestion: Serve with a side of pork and fennel sausages for those who want a meatier version.
Cook’s note: Grate the potatoes on the coarse side of a box grater. Spread out on a large, clean tea towel and roll up tightly to remove as much liquid as possible.