Vegetable stew with eggs

A Vegetable Stew with Eggs is a hearty and nutritious dish that’s perfect for a comforting meal. The combination of vegetables and eggs makes it both filling and delicious. Here’s a simple recipe for you:

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 2-3 garlic cloves, minced
• 2 carrots, diced
• 1 bell pepper, diced
• 2 zucchinis, diced
• 1 cup green beans, chopped (fresh or frozen)
• 1 can (14 oz) diced tomatoes (or 2 fresh tomatoes, chopped)
• 2 cups vegetable broth
• 4 large eggs
• Salt and pepper to taste
• 1 teaspoon dried herbs (thyme, oregano, or basil)
• Optional: fresh herbs (parsley, cilantro) for garnish

Instructions:

1. Sauté the Vegetables:

   • In a large pot or Dutch oven, heat the olive oil over medium heat.
   • Add the diced onion and sauté until translucent, about 5 minutes.
   • Stir in the minced garlic and cook for an additional minute.

2. Add Remaining Vegetables:

   • Add the carrots, bell pepper, zucchini, and green beans to the pot. Cook for about 5-7 minutes, stirring occasionally, until the vegetables start to soften.

3. Add Tomatoes and Broth:

   • Stir in the diced tomatoes and vegetable broth. Add salt, pepper, and dried herbs. Bring the mixture to a simmer.

4. Cook the Stew:

   • Reduce the heat and let the stew simmer for about 15-20 minutes, until the vegetables are tender and the flavors meld.

5. Add the Eggs:

   • Create small wells in the stew with the back of a spoon. Crack an egg into each well.
   • Cover the pot and let the stew simmer for an additional 5-7 minutes, or until the eggs are cooked to your liking (soft or hard yolk).

6. Serve:

   • Carefully ladle the stew into bowls, making sure to include an egg in each serving. Garnish with fresh herbs if desired.

Enjoy your flavorful and nutritious vegetable stew with eggs! It pairs well with crusty bread for a complete meal.