Mediterranean Vegetable Stew with Poached Eggs
- Active Time 15m
- Total Time 8h 30m
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.
- 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)
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.
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.
Need Something for Your Kitchen?
Get 15% off your first order at our store, CHEFS Catalog!*
plus the latest recipes, exclusive offers, and more straight to your inbox.
*New customers only, some restrictions apply.
Sorry, it appears that you already have subscribed to Cooking.com e-mails.
Click here to modify your email preferences.Close
Sign-up in progress...
Thanks for subscribing and please enjoy the coupons, recipes and special offers coming your way!Close