Mediterranean Vegetable Stew with Poached Eggs
"You can omit them if you like, but adding the eggs during the last 20 minutes turns this ratatouille-like stew into a more substantial dinner. Serve with crusty toast or crostini and a simple fruit dessert, such as sliced pears and blue cheese...."
INGREDIENTS
•
1 medium onion, halved, thinly sliced
•
1 medium green bell pepper, seeded, thinly sliced
•
2 garlic cloves, bruised
•
2 tablespoons olive oil
•
2 large ripe tomatoes, cored, coarsely chunked
•
1 bay leaf
•
1 medium eggplant, peeled, cut in 1/2-inch dice
•
2 small zucchini, cut in 1/4-inch thick rounds
•
1 1/2 teaspoons dried basil
•
1/2 teaspoon dried thyme or 1 teaspoon fresh
•
1 1/4 teaspoons salt
•
2 cups canned crushed tomatoes in puree
•
1 teaspoon sugar
•
2 tablespoons tomato paste
•
4 large eggs, at room temperature
•
2 tablespoons chopped fresh parsley
•
1/2 cup crumbled feta cheese or grated parmesan cheese (optional)
Comments & Reviews
Just A Pinch Sweepstakes