Vegetable Egg Muffins

Another delicious recipe by Rineke Dijkinga

Serves 2

INGREDIENTS

• 1 large onion

• 100 g courgette (or other seasonal vegetables such as leek, carrot, etc.)

• A generous splash of olive oil

• 1 clove of garlic

• 3 sun-dried tomatoes, finely chopped

• 6 g PUUR Rineke Super Stock

• 20 g PUUR Rineke Super Tomato Soup

• 1 coffee spoon ground rosemary

• 4 eggs, beaten

• Another generous splash of olive oil

METHOD

Preheat the oven to 140 °C. Gently fry the onion, vegetables and garlic in olive oil until soft. Dissolve the Super Stock and Super Tomato Soup in a little cold water, stirring until smooth.

Whisk the eggs until frothy and add the dissolved Super Stock/Super Soup. Add another generous splash of olive oil, then mix the egg mixture evenly with the vegetable mixture.

Divide the mixture over a lined baking tray or spoon it into muffin tins. Bake in the oven for approximately 15–20 minutes.

Enjoy!