Mixed Vegetables with Poached Eggs

Serves: 8
Total Calories: 82


2 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 pepper, coarsely diced
1/2 cup corn
1/2 cup carrot, sliced
1/2 cup potato, diced
1/2 cup onion 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.

Nutritional Facts:

Serves: 8
Total Calories: 82
Calories from Fat: 45

This Mixed Vegetables with Poached Eggs recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.

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