View cart background image
0
items
Free Shipping Over $49
America

Mediterranean Vegetable Stew with Poached Eggs

Source: Cooking.com
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 2   Reviews: 1 See Reviews
Rate/Review this Recipe
Active Time:  15 Minutes
Total Time:  8 Hours 30 Minutes
  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.
RECIPE 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)
DIRECTIONS
Layer onion, pepper and garlic in a 4 1/2- to 6-quart slow cooker. Add remaining ingredients, in order listed, up to and including 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 tomato paste and stir well to smooth. Stir back into 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.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Veggie Stews
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 305
Fat. Total: 17g
Fiber: 8g
Carbohydrates, Total: 29g
Sodium: 1091mg
% Cal. from Fat: 50%
Cholesterol: 229mg
Protein: 14g
Spotlight Recipe Review See all 1 reviews »

Rating: 2
by: Collin Reviewed: 04/09/2010
Enjoyed the Med Stew w/Eggs
This is a delicious stew, particularly with the added poached eggs. Excellent use of slow cooker!
9 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 

Follow Cooking.com

Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards
NEXT: WANNA COOKIE?

NEXT: WANNA COOKIE?

Who doesn't? Get recipes now.