Vegetable Ragout With Eggs
Heat oil in large nonstick skillet over medium-high heat. Add onion and cook,
stirring often, until softened, 2 to 3 minutes. Add red bell pepper, garlic, thyme and crushed red pepper; cook, stirring often, until softened, 3 to 5 minutes.
Add tomatoes and water; cook, uncovered, 5 minutes. Stir in zucchini and black pepper; cook 1 minute. Reduce heat to medium-low. Make 4 depressions in vegetable mixture with the back of a wooden spoon. Crack an egg into each depression, taking care not to break yolks. Cover skillet and cook until eggs are set, 4 to 8 minutes. Sprinkle eggs with paprika. Transfer an egg to each of 4 plates with a slotted spoon or egg lifter. Spoon some vegetable mixture and sauce around each egg.
Yield: 4 servings, 1 cup vegetable ragout and 1 egg each.
Per serving: Calories: 154. Total fat: 8 grams. Saturated fat: 2 grams. Cholesterol: 211 milligrams. Sodium: 279 milligrams. Carbohydrates: 14 grams: Fiber: 4 grams. Protein: 9 grams.
- 2 tsp olive oil
- 1 cup onion (medium
- 1 1/2 cups red bell pepper (medium
- 3 cloves (minced) garlic
- 1/2 tsp dried thyme leaves
- 1/8 tsp crushed red pepper flakes
- 1 14 oz can diced tomatoes
- 1/3 cup water
- 1 small zuchini (small)
- 1 pinch ground pepper
- 4 large eggs
- 1 dash paprika