Vegetarian Baked Egg Casserole
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- Level
- easy
- Prep Time
- 20 mins
- Total Time
- 1 h 5 m
- Serves
- 4 to 6
Ingredients
- 4 cups
- butternut squash, peeled, seeded and cubed (1 squash about 2 lb/908 g)
- 600 g
- 2 cups
- kale, stems removed, leaves coarsely chopped
- 60 g
- 2
- garlic cloves, finely chopped
- 1/2 cup
- long grain brown rice
- 100 g
- 1 ½ cups
- vegetable broth
- 375 ml
- 2 tsp
- curry powder
- 10 ml
- 1
- can (28 oz/798 ml) diced tomatoes
- 1
- can (14 oz/398 ml) chickpeas, rinsed and drained
- 4 to 6
- eggs
- 1/2 cup
- feta cheese, crumbled
- 60 g
- 2 tbsp
- chives, finely chopped
- 30 ml
Directions
Step 1
With the rack in the middle position, preheat the oven to 220°C (425°F).
Step 2
In a large baking dish, combine the squash, kale, garlic, rice, broth, curry powder, tomatoes and chickpeas. Season with salt and pepper. Cover with foil. Bake for 30 minutes.
Step 3
Remove the baking dish from the oven. Remove the foil and stir gently. Continue to bake for 10 to 15 minutes or until the rice is cooked.
Step 4
Remove the baking dish from the oven. Using a spoon, make 4 to 6 wells in the rice mixture. Break an egg into each well. Season with pepper. Sprinkle with the cheese. Bake for 5 to 8 minutes or until the egg whites are cooked but the yolks are still runny. Garnish with the chives.
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Nutritional Facts
- Nutrition Description:
- Per serving (1/6 recipe)
- Calories:
- 280
- Fat:
- 8 g
- Saturated Fat:
- 3 g
- Carbs:
- 39 g
- Fibre:
- 6 g
- Sugar:
- 6 g
- Cholesterol:
- 155 mg
- Protein:
- 13 g
- Sodium:
- 680 mg
