Saturday, July 31, 2010
Recipe: Veggie poached eggs
Recipe: Veggie Poached Eggs
Casting around for a breakfast idea that uses garden produce (and was not an omelet-omelets are not my best dish), I came up with this one- you an be flexible about amounts and types of veggies, as long as you include some tomatoes for sauce:
1 T olive oil
1 onion, diced.
3 cloves garlic, crushed
1 zucchini ,cubed
I red bell pepper, diced
1 jalapeno, seeded and diced
1-2 large tomatoes, chopped (can be canned, stewed)
10 large basil leaves, chopped
Sprig of Mexican oregano leaves, chopped
3 -4 eggs (from a local farmer if you can!)
salt and pepper to taste
In a shallow saute pan, saute onion and garlic in olive oil until caramelized. Add peppers and saute about 5 minutes. Add zucchini and saute another 5. Add rest of ingredients EXCEPT EGGS and put a lid on the pan, keep on medium heat and cook until zucchini is soft and tomatoes "saucy." Make small wells in the pan, one for each egg and crack an egg into each well. Put the lid back on and poach in the vegetable juices for 3-5 minutes, or less or more depending on how well you like your eggs poached (I like mine with ever-so-slightly firmed yolks). I served it with toast and soysage- YUM!
Other ideas- add cumin and cilantro, use eggplant, add corn scraped off the cob!
Happy garden eating!
(And Happy 28th anniversary to my beloved!)