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Breakfast Main Course Savory  •  June 29, 2022

Zucchini Potato and Egg Stew

Zucchini Potato and Egg Stew
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Zucchini Potato and Egg Stew

Serves 4-6 people
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Course Breakfast, Main Course
Servings 4 people

Equipment

  • Large skillet

Ingredients
  

  • 2 Tbsp olive oil
  • 3 garlic cloves minced
  • 2 anchovy filets
  • 28 oz can whole peeled tomatoes hand crushed
  • ¼ tsp red chili flakes
  • Handful small yukon gold potatoes medium diced
  • 1 zucchini sliced
  • ¼ cup finely grated pecorino romano
  • 5-6 large eggs
  • Ricotta for serving
  • Pesto for serving
  • Salt and pepper to taste
  • Toasted bread for serving

Instructions
 

  • In a large skillet, over medium heat, heat olive oil and cook garlic and anchovies until aromatic and garlic has softened.
  • Add red chili flake and hand crushed tomatoes.
  • Season with salt and pepper. Add in potatoes and stir to combine. Cover.
  • Simmer tomatoes and potatoes on low heat for about 15-20 minutes, until potatoes are just tender.
  • Add in zucchini and cook, uncovered, about 5-10 minutes, until sauce is a bit reduced and zucchini is soft.
  • Stir in pecorino.
  • Make little beds in sauce and add eggs to the beds. Season each egg with a touch of salt and pepper.
  • Cover pan and cook on low until egg whites have set and yolks are still runny. About 5-7 minutes.
  • Top with dollops of ricotta and pesto. (In the video, I topped the whole pan with the ricotta and pesto, but I would recommend adding these toppings per serving!)
  • Enjoy with toasted bread!
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