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Mixed Vegetables with Poached Eggs |
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Serves: 8 Print this Recipe2 tablespoons vegetable oil 1 8-ounce can stewed tomatoes 1 teaspoon beef bouillon granules 2 cups zucchini unpeeled and sliced 3/4 cup green bell peppers, coarsely diced 1/2 cup corn 1/2 cup carrots, sliced 1/2 cup potatoes, diced 1/2 cup onions coarsely chopped 1/2 teaspoon oregano crushed 1 teaspoon salt 1/8 teaspoon black pepper 4 eggs In 10-inch skillet, combine all ingredients except eggs (1 cup stewed fresh tomatoes can be substituted for canned; frozen or canned corn can be substituted for fresh). Cover; simmer until crisp-tender, about 20 minutes. With slotted spoon, remove vegetables to serving dish; keep warm. Bring vegetable juice in skillet to a boil. (If necessary, add water to make liquid 1 inch deep.) Crack eggs into vegetable juice, taking care not to break yolks and keeping eggs separated. Cover skillet and cook 2 to 4 minutes or until eggs are cooked to desired doneness. Serve over hot vegetables for a whole meal. Or omit eggs and serve vegetables as a side dish. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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