Root Vegetable and Chicken Savory Bake

• •2 tbsp olive oil
• •1 medium onion, diced
• •2 cloves garlic, minced
• •500g (about 1.1 lbs) boneless, skinless chicken thighs, diced
• •2 medium carrots, peeled and diced
• •2 medium parsnips, peeled and diced
• •1 medium potato, peeled and diced
• •150g (about 5 oz) fresh spinach, roughly chopped
• •1/2 tsp dried thyme
• •1/2 tsp dried rosemary
• •Salt and black pepper to taste
• •4 large eggs
• •120ml (1/2 cup) chicken or vegetable broth
• •60ml (1/4 cup) milk or cream (optional, for richness)

1. 1Preheat your oven to 180°C (350°F). Lightly grease a medium baking dish.
2. 2Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook until softened, about 3-4 minutes.
3. 3Stir in the minced garlic and diced chicken thighs. Cook, stirring occasionally, until the chicken is lightly browned on all sides, about 5-7 minutes.
4. 4Add the diced carrots, parsnips, and potato to the skillet. Cook for another 5 minutes, allowing the vegetables to soften slightly.
5. 5Stir in the chopped spinach, dried thyme, dried rosemary, salt, and pepper. Cook until the spinach has wilted, about 2-3 minutes.
6. 6Transfer the chicken and vegetable mixture evenly into the prepared baking dish.
7. 7In a separate bowl, whisk together the eggs, chicken or vegetable broth, and optional milk or cream. Season the egg mixture with a pinch of salt and pepper.
8. 8Pour the whisked egg mixture evenly over the chicken and vegetables in the baking dish, making sure it settles into all the gaps.
9. 9Bake for 30-35 minutes, or until the egg custard is set and the top is lightly golden brown. Let it cool for a few minutes before serving.

Eggs are incredibly versatile, acting not just as a protein source but also as a binder, leavening agent, and emulsifier in countless dishes across the globe.