Ciambotta

Ciambotta is , A southern Italian vegetable stew with poached eggs that is at once light and hearty. Our version is made with zucchini, potatoes and poached eggs with a side of warm, crusty Italian bread to soak up the broth and runny yolk. It’s to die for and we hope you love it!

Servings 4 People

Equipment

1 Large, high-sided skillet with lid or similar

Ingredients

4 medium Idaho potatoes cut into big chunks, about 1.5” cubes
2 small zucchini cut into 1/2” chunks
1 Small onion Diced, large
3 Tbsp olive oil
2 cloves of garlic minced
1 Tbsp oregano
2 peeled tomatoes from can, chopped or use 2-3 tbsp tomato purée
Pinch hot pepper flakes optional
1 ½ Tbsp salt or to taste
4 Large eggs

Instructions

Step 1 | In a large high-sided skillet, warm olive oil on medium heat. Add onion and let cook for 2 minutes or until softened.
Add garlic and cook until fragrant, 30 seconds.
Add chopped tomatoes. Let simmer for 5 minutes.
While the tomatoes are simmering, cut potatoes into large chunks.
Step 2 | Add potatoes to pot and enough water to just cover them.
Add salt to the water and bring to a boil. Then lower heat to low and allow to simmer for 30 minutes or until potatoes start to break down and are fork tender.
Step 3 | Cut zucchini in half lengthwise. Then cut into ½ inch pieces. Add chopped zucchini and oregano to pot and let cook for 15 minutes.
If mixture is too thick, add a little water.
Step 4 | Poached Eggs: Using a wooden spoon, create little wells where you want your eggs to poach. The eggs shouldn’t be too close together.
Crack the egg shell and lower the egg gently into its little well. Repeat with remaining eggs. Cover the pot with the lid and allow to cook, simmering until the white part is set and the yolk remains runny or jammy.
Do not jostle or stir pot while eggs are poaching.
Serve with toasted country-style Italian bread and enjoy!

Notes

Serve crusty country bread. Enjoy!

Recipe originally published on : http://biancamormina.com/nonna/recipes/recipes.html