1 Egg plant, diced
1 Red pepper and 1 green pepper - diced
2 zucchini, diced
1 jalapeno, seeded, diced (optional)
6 tomatoes, peeled and chopped (I used 4 and did not peel)
1 onion, diced
4 cloves of garlic
1/2 cup of chicken stock
2 TB of coconut oil
2 TB of tomato paste (I used the whole small can)
1 TB of fresh oregano
2TB of fresh thyme
1/4 cup of fresh parsley
Poached eggs (see how below)
Heat the coconut oil in a large skillet over medium heat. Add onion, cook 5 minutes until translucent, and soft. Stir in egg plant and saute for 10 minutes. Might have to add more coconut oil as eggplant really absorbs the oil.
Add tomato paste, stirring frequently until it becomes dark in color. Now toss in the tomatoes and cook for 7 minutes.
Stir in the remaining veggies and herbs and the stock. Lower the heat and simmer for 20 minutes until the veggies become soft and most of the broth has evaporated.
Sprinkle with pepper and salt and drizzle of olive oil. Finally top with poach eggs.
*Adapted from Whole Foods cook book
In a skillet with straight sides, heat 2 inches of water over medium heat until bubbles cover bottom and sides of pan. crack each large egg into a separate small bowl (do no use eggs with cracked yolks). When a few bubbles have broken the surface of the water, gently pour each egg into the pan leaving room between them.
Cook eggs, undisturbed until white is just set and yolk is still runny, 3 to 4 minutes. Use a rubber spatula to separate egg from the pan if necessary.
Using a slotted spoon, remove eggs from the water. If using immediately, blot the bottom of the poon on a paper towel to remove excess water before serving.
EVEN my kids enjoyed this recipe. So much flavor and really pretty looking. All the colors of the rainbow!!