This vegetable stew with fried eggs is a hearty and flavorful dish, combining the goodness of fresh vegetables with the richness of fried eggs. It’s perfect for a nutritious and satisfying meal.
Preparation Time:
- Preparation: 20 minutes
- Cooking: 45 minutes
- Total: 65 minutes
Ingredients:
- 3 eggs
- 1 cauliflower, cut into florets
- Salt, to taste
- 2 carrots, sliced
- 1 onion, chopped
- 1 pepper, chopped
- 6 potatoes, peeled and cubed
- Chives, chopped
- Parsley, chopped
- Sunflower oil
- Black pepper, to taste
- 1 teaspoon ground peppers (paprika)
- 1 tablespoon tomato paste
- 150g green peas
- Water, as needed
- 1 tablespoon sour cream
Directions:
Prepare the Eggs:
- Make small cuts in the eggs to prevent them from bursting while frying.
- Heat some sunflower oil in a skillet over medium heat.
- Fry the eggs until they are cooked to your liking. Remove and set aside.
Prepare the Vegetables: 4. In the same skillet, add more sunflower oil and fry the cubed potatoes until golden brown. Remove and set aside. 5. Roast the cauliflower florets in a preheated oven at 200°C (400°F) until tender and slightly browned, about 20 minutes.
Cook the Stew: 6. In a large pot, heat some sunflower oil over medium heat. 7. Add the chopped onion and sauté until translucent. 8. Add the sliced carrots and cook for a few minutes. 9. Season with salt, black pepper, and ground peppers (paprika). 10. Stir in the chopped pepper and cook for another few minutes. 11. Add the tomato paste and mix well. 12. Add the green peas and pour in enough water to cover the vegetables. 13. Bring to a simmer, cover with a lid, and cook for about 20 minutes until the vegetables are tender.
Combine and Simmer: 14. Add the roasted cauliflower and fried potatoes to the pot. 15. Gently place the fried eggs on top of the stew. 16. Sprinkle with chopped chives and parsley. 17. Add 1 tablespoon of sour cream and stir gently. 18. Cover with a lid and simmer for another 15 minutes.
Serve: 19. Serve the vegetable stew hot, garnished with extra chives and parsley if desired.
Serving Suggestions:
- Serve this stew with a slice of crusty bread or garlic bread.
- Pair it with a fresh green salad for a balanced meal.
- Add a dollop of extra sour cream on top for added creaminess.
Cooking Tips:
- Ensure the vegetables are cut into uniform sizes to ensure even cooking.
- You can add other vegetables like zucchini or bell peppers for added flavor and nutrition.
- Adjust the seasoning to your taste preferences.
Nutritional Benefits:
- Cauliflower and Carrots: Rich in vitamins, fiber, and antioxidants.
- Eggs: Provide high-quality protein and essential vitamins and minerals.
- Green Peas: Good source of plant-based protein and dietary fiber.
Dietary Information:
- Vegetarian: This dish is suitable for vegetarians.
- Gluten-Free: Naturally gluten-free, ideal for those with gluten intolerance.
- Nut-Free: Safe for those with nut allergies.
Storage:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a pot over low heat or in the microwave until warmed through.
Why You’ll Love This Recipe:
- Hearty and Satisfying: A nutritious blend of vegetables and eggs.
- Flavorful: Rich in spices and vegetables.
- Easy to Make: Simple steps and readily available ingredients.
- Versatile: Great for lunch or dinner.
Conclusion:
This vegetable stew with fried eggs is a perfect blend of hearty vegetables and rich, flavorful eggs. It’s an easy and satisfying dish that’s sure to become a family favorite. Enjoy this nutritious meal with your loved ones and savor the delightful combination of flavors! Bon appétit!