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Recipes April 2010 Issue

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
Ingredient Note: Smoked paprika, also known as Piment?n de la Vera, is a popular Spanish seasoning. It’s made from peppers that are dried over a smoky oak fire, then ground. Smoked paprika can be used to impart a distinctive smoky flavor to numerous dishes. You can find a version made by McCormick’s in well-stocked supermarkets. Imported brands are available at specialty stores and through websites, such as and .

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