Mediterrranean Vegetable Stew with Poached Eggs

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* Exported from MasterCook *

 

Mediterranean Vegetable Stew with Poached Eggs

 

Recipe By :Recipe created exclusively for Cooking.com by Ken Haedrich

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 medium onion -- halved, thinly sliced

1 medium green bell pepper -- seeded, thinly sliced

2 cloves garlic -- 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)

 

 

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.

 

Source:

" Cooking.com "

 

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Per Serving (excluding unknown items): 255 Calories; 12g Fat (39.9% calories

from fat); 11g Protein; 30g Carbohydrate; 9g Dietary Fiber; 187mg Cholesterol;

962mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 5 1/2 Vegetable; 2 Fat;

0 Other Carbohydrates.

 

NOTES : 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.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 3159 0 227 0 0 0 0 2130706543 0