Sugarsnap Peas and Beans with Eggs baked in the Oven

Uova al Forno con Taccole e Fagiolini was the original title of this recipe. It is a vegetarian Secondo piatta.

It is an easy Summer veggie dish. Eggs are a cheap protein and a little Grana Padano can be found in most Italian households.

Just clean the peas and beans and cook them. Use an ovenproof dish and preheat the oven to 180 C fan.

Ingredients for 2:

200 g sugarsnap peas

200 g green beans

4 stalks savoury

4 garlic cloves

3 tbsp olive oil

Salt, pepper

4 tbsp chopped parsley

4 eggs

2 tbsp Grana Padano

Baguette

In pot heat up some water and add 1 tsp of salt. When it boils, toss in beans and peas together with the savoury. Cook for 7 min, then drain and discard the savoury.

While the veggies are cooking, peel the garlic and cut it in slices. Add olive oil to the drained pot, fry off the garlic for 2 min, then add the cooked veggies and the parsley. Season with salt and pepper.

Transfer to an ovenproof dish and make 4 wells in the bean mix. Crack the eggs in and grate Grana Padano on top.

Bake until the eggs are done to your liking. That will take 4 to 7 min.

Serve with fresh crusty bread. I smeared the egg yolk inside the bread and enjoyed that with the veggies.