- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Card
ingredients
- 1/2 cup diced pancetta
- 2 tablespoons extra virgin olive oil
- 4 shallots, diced
- 4 minced garlic cloves
- 2 zucchini, cut into 1-inch cubes
- 1 medium eggplant, peeled and cut into 1-inch cubes
- 1 yellow bell pepper, cored and thinly sliced
- 1 orange bell pepper, cored and thinly sliced
- 1 red bell pepper, cored and thinly sliced
- 2 (14.5 ounce cans) Muir Glen Organic Petite Diced Fire Roasted Green Tomatoes
- 2 tablespoons chopped fresh parsley, plus more for garnishing and serving
- 1/3 cup vegetable stock
- 1/2 tablespoon sugar
- 6-8 eggs, (enough for one egg per person dining)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Method
Step 1
Sauté the prosciutto in a dutch oven over medium heat until golden and crispy, 5-6 minutes. Place aside on a paper towel lined surface.
Step 2
Add zucchini, eggplant, bell peppers and remaining teaspoon extra virgin olive oil. Continue cooking over medium-high heat covered but slightly ajar for 10 minutes. The vegetables should be soft and cooked down, but still have a little bite.
Step 3
Add zucchini, eggplant, bell peppers and remaining teaspoon extra virgin olive oil. Continue cooking over medium-high heat covered but slightly ajar for 10 minutes. The vegetables should be soft and cooked down, but still have a little bite.
Step 4
Add Muir Glen Organic Petite Diced Fire Roasted Green Tomatoes, parsley, and vegetable stock. Season again with salt and pepper. Cover pot and continue to cook for about 50 minutes, stirring throughout, until tomatoes have cooked down some more and blended into the other flavors.
Step 5
Reduce to medium-low heat. Use a tablespoon to make an indentation for each egg. Crack an egg into each, season with salt and pepper, and cover to cook 6-8 minutes (they will finish cooking off heat - see next step). The egg whites should be firm and bright white, and the yolks still soft.
Step 6
Remove dutch oven from heat, sprinkle with prosciutto or pancetta. Garnish with parsley. Serve warm. Store leftovers in the refrigerator.