1/2 cup olive oil
Heat olive oil in a large skillet. Add garlic. Cook until golden. Discard garlic. Add onions to hot oil. Sauté until tender. Add broth or water, green peppers, potatoes, tomatoes, zucchini, salt and black pepper. Add eggplant, if desired. Mix well. Cover. Cook over medium-low heat, stirring occasionally, until vegetables are almost tender, 30-40 minutes.
1 clove garlic
2 medium onions, thinly sliced
1/2 cup broth or water
2 medium green bell peppers, diced
2 large potatoes, cubed
4 medium tomatoes, diced
2 medium zucchini, diced
salt and freshly ground black pepper to taste
1/2 small eggplant, unpeeled, diced
6 to 8 eggs
Break eggs over vegetables, spacing them evenly around skillet. Cover. Simmer over low heat until eggs are poached as desired, about 4 minutes.
For each serving, use a spatula to serve vegetable mixture with an egg on top. Sprinkle with black pepper to taste.
Makes six to eight servings.
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