Description
A rustic Spanish vegetable stew simmered with tomatoes, zucchini, peppers, and onions, topped with perfectly cooked eggs. Rich, comforting, and ideal for dipping with crusty bread.
Ingredients
Units
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- 3 tablespoons olive oil
- 1 large yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 2 medium zucchini, diced
- 2 garlic cloves, minced
- 2 cups (480 ml) crushed tomatoes
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 4 large eggs
- 1 tablespoon fresh parsley, chopped
Instructions
- Heat a large skillet over medium heat and add olive oil.
- Add diced onion, red bell pepper, and green bell pepper. Sauté for 5 minutes until softened.
- Stir in diced zucchini and minced garlic. Cook for another 5 minutes.
- Add crushed tomatoes, paprika, salt, and black pepper. Stir well and simmer for 15 minutes until slightly thickened.
- Make four small wells in the vegetable mixture and crack an egg into each well.
- Cover the skillet and cook for 5 to 7 minutes until egg whites are set but yolks remain soft.
- Remove from heat, sprinkle with chopped parsley, and serve hot.
Notes
- For deeper flavor, let the vegetable base simmer a few extra minutes before adding eggs.
- If you prefer firmer yolks, cook the eggs uncovered slightly longer.
- The vegetable base can be made ahead and reheated before adding fresh eggs.
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 9g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 185mg