Vegetable Poached Eggs

A pimped up huevos rancheros I guess, and an easy one pot meal. This is my standard meal when I have vegetarian friends coming over. I know the photo clearly shows meatballs, but I promise it’s still good without!

2 eggs per person
1 onion
2 cloves garlic
Enough assorted veg for the number of people you’re feeding. This time I used carrots, courgettes, peppers, turnips and celery
A tin of chopped tomatoes, or a tin of whole ones that’s spent some time with your blender
A handful of basil leaves
A few dashes of Tobasco (optional)
A glug of red wine (also optional, but a very good excuse to open a bottle)

And if you want something a bit meatier… A few meatballs, bits of ham or some sausage.

First chop up all your veg so it’s roughly the same size. Fairly small works well, so about 1cm x 1cm or smaller so it makes a good sauce for the egg.
Gently fry your onion and garlic in olive oil, using a large frying pan or wok. Gradually add your other veg (I start cooking as I’m chopping to speed things up a bit) and fry until its softened a bit.
If you’re using meat, throw it in now!
Add in the tomatoes and all remaining ingredients with the exception of the eggs. Cook for about 20 mins or until all the veg is soft. If it’s drying out then add a bit of water, because you’ll need a bit of liquid to poach the eggs in.
When your veg is done, turn the heat down to a gentle bubble (violent bubbles will make your eggs go everywhere!) and make small holes in the mixture to deposit your eggs. I tip the eggs into a mug then slide them in gently, holding the veg out of the way with a wooden spoon. Be careful that the eggs stay in one place and don’t spread out too much – fresher eggs work better as the white is more solid and clings to the yolk.
Put a lid on your pan and leave it alone for 5 minutes. When it looks opaque, poke it and make sure it’s cooked enough!
Spoon the eggs gently into serving bowls and surround with all the veg.



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