Mixed Vegetable Stew (Mixed Vegetable Stew) recipe
information
This dish is a variation on the Basque piperade filling and variations of it are cooked all over northern Spain. Ham is sometimes added to the vegetables and with its addition, the dish becomes a light main dish rather than a filling accompaniment.
ingredients
50 ml (2 fl oz) 1/4 cup Olive oil
2 Onions, chopped
4 Courgettes (zucchini), sliced crosswise
1 Large green pepper, pith and seeds removed and chopped
1 Large red pepper, pith and seeds removed and chopped
425 g (14 oz) Canned peeled tomatoes .
1 1/2 tsp Paprika
Salt and pepper to taste
2 Eggs, lightly beaten
2 Onions, chopped
4 Courgettes (zucchini), sliced crosswise
1 Large green pepper, pith and seeds removed and chopped
1 Large red pepper, pith and seeds removed and chopped
425 g (14 oz) Canned peeled tomatoes .
1 1/2 tsp Paprika
Salt and pepper to taste
2 Eggs, lightly beaten
method
1. Heat the oil in a shallow saucepan. Add the onions, courgettes (zucchini) and peppers and fry until they are soft. Puree the tomatoes and can juice in a blender and stir into the vegetable mixture. Bring to the boil, reduce the heat to low and simmer the mixture, stirring occasionally, for 35 minutes, or until the vegetables are cooked and tender.
2. Combine the paprika, seasoning and eggs until they are thoroughly blended. Stir into the vegetable mixture and stir and beat until the eggs have scrambled.
3. Transfer the mixture to a warmed serving dish and serve at once.
2. Combine the paprika, seasoning and eggs until they are thoroughly blended. Stir into the vegetable mixture and stir and beat until the eggs have scrambled.
3. Transfer the mixture to a warmed serving dish and serve at once.
serving amount
serves 4
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