3 WAYS WITH...CANNED VEG

Vibrant midweek meals, made with the magic of canned tomatoes

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MOROCCAN BAKED LAMB & EGGS

SERVES 4 PREP 10 MINS COOK 15 MINS

• 4 spicy lamb sausages, skins removed

• 1 red onion, thinly sliced

• 2 tbsp tomato paste

• 2 tsp harissa paste

• 1 clove garlic, thinly sliced

• 400g can chopped tomatoes

• 400g can chickpeas, drained

• 1 zucchini, finely chopped

• 4 eggs

• fresh coriander leaves, Greek yoghurt, charred bread, to serve

1 Heat an oiled, large ovenproof frying pan over a high heat. Cook sausage mince and onion for 4-5 mins, breaking up sausage into large chunks.

2 Stir in pastes and garlic. Cook 1 min. Add tomatoes, chickpeas and zucchini. Bring to a simmer.

3 Make four indentations in tomato mixture with back of a spoon. Crack eggs into recesses. Cook in a 200°C preheated oven for 10 mins or until eggs are set.