Layered vegetables from the oven

Ingredients for 4 servings:

• 6 leaves of Chinese cabbage
• 1 zucchini
• 1 pointed pepper
• 250 g mushrooms
• 3 large tomatoes
• 1 can coconut milk
• 1 onion(s)
• 5 eggs
• e.g. salt and pepper
• e.g. chili powder
• e.g. paprika powder
• e.g. marjoram

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

vegetarian, low-carb

First, prepare the vegetables. To do this, loosen the Chinese cabbage leaves and cut them into thin strips. Thinly slice the zucchini, bell peppers, and tomatoes. Quarter the mushrooms or slice them as well. Preheat the oven to 180 degrees Celsius. Now take a rectangular baking dish (30 x 20 cm) and lightly grease it. Place the Chinese cabbage strips on the bottom of the dish, layer the zucchini slices on top, then the bell peppers and mushrooms on top, and finally cover everything with the tomato slices. For the sauce, mix the coconut milk, eggs, finely chopped onion, and spices in a bowl and pour them over the vegetables to coat everything. Now put everything in the oven for half an hour; after that, the vegetables will still be firm to the bite; if you prefer them softer, leave everything in the oven longer. After baking, the set egg will look something like shredded poultry or boiled fish. I added the spices to taste.