Poached eggs and roast vegie rÖsti | Women's Weekly Food

Ingredients

• 1 large zucchini (150g)
• 1 large carrot (180g)
• 1 medium leek (350g), white part only, cut into matchsticks
• 1 large red capsicum (350g), sliced thinly
• 1 cup (240g) firm ricotta
• ½ cup (50g) grated mozzarella
• 2 eggs, beaten lightly
• 50 grams watercress sprigs
• 1 tablespoon extra virgin olive oil
• 1 teaspoon red wine vinegar
• 8 eggs