Eating vegetables at breakfast

I routinely eat vegetables for breakfast – often added to couscous or steel cut oats. But in these late summer days, when vegetables are at their best, I enjoy them in a simple marinate and served on top of a wholewheat toast of some kind. When I was making lunch the other day, I popped a red and a green pepper in the oven, under the broiler. After about 15 mins flipping it every few minutes, it was nice and charred. I wrapped it up on tin foil and let it cool down and then removed the skin when it was cool enough to handle. I cut the roasted peppers into strips, added a bit of olive oil, salt & pepper, and put it in the fridge for some future use. The next morning I added some of the pickled eggplant I got at the farmers’ market, a handful of basil, and voilà, I had a handy base for an appetizer:

For breakfast yesterday, I put it on toast and sprinkled some feta cheese. Yum.

It was so good that I thought of replicating it this morning. But this time I wanted to add an egg. So at first I thought I’d make the same as yesterday, but add a fried egg on top and eat it as an open face sandwich. Or maybe I should poach the egg? That’s when I remember coming across a baked egg recipe in Mark Bittman’s book. That sounded perfect. While I preheated the oven to 375 F, I chopped up a couple cherry tomatoes, mixed it up with the roasted pepper & pickled eggplant mixture from the day before and filled 2/3 of a ramekin with the mixture. I cracked an egg on top, sprinkled some feta cheese and baked it on a baking sheet for about 15 mins. I then broiled it for another couple of minutes and the result was simply divine:

Scooped on toast, it was one of the most scrumptious breakfasts I had for a while.