Mediterranean Vegetable Stew with Poached Eggs

  • Active Time 15m
  • Total Time 8h 30m

Serves 4

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 (optional)

directions

Layer the onion, pepper and garlic in a 4 1/2- to 6-quart slow cooker. Add

the remaining ingredients, in order listed, up to and including the canned crushed

tomatoes. Cover and cook on low setting for 8 to 9 hours or on high setting

for 4 1/2 to 5 hours.

About 20 minutes before serving, spoon a little of the cooking liquid into a

small bowl. Add the tomato paste and stir well to smooth. Stir back into the stew.

Break the eggs into 4 small ramekins or custard cups. Using the back of a

ladle, make 4 shallow depressions on top of the stew. Slide an egg into each

one. Cover and cook 15 to 20 minutes more, until the eggs are done to your

liking. Serve some of the stew with an egg on top, garnished with the

parsley and cheese, if desired.

Recipe created exclusively for Cooking.com by Ken Haedrich.

Tip: Sugar not used in method

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 4264

nutrition information per serving

305 calories; 17g total fat; 229mg cholesterol; 1091mg sodium; 29g carbohydrates; 8g fiber; 14g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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