600g kumara rubies, sliced into 3 slices or baby kumara, sliced into 1cm round pieces
2 T olive oil
1 red onion, finely sliced
125g sour cream
100g feta, crumbled
¼ cup parsley, chopped
salt and pepper
Slice the Rubies or baby kumara into 3 slices, place in a saucepan and cover with cold water. Bring to the simmer for 3 – 5 minutes, then drain well.
Preheat the oven to 180 °C.
Meanwhile, heat the oil in a 24 – 26cm oven proof fry pan, and cook the onion until soft.
In a bowl, whisk the eggs with the sour cream and a good seasoning of salt and pepper. Add most of the chopped parsley, saving some for the top.
On a medium heat, add the drained kumara slices to the fry pan with the onion, and arrange in flat layers. Pour over the egg mixture, top with the extra parsley, and crumble over the feta.
Transfer to the oven and bake for 15 – 20 minutes or until the egg is set.
Serve warm with a green salad & chutney