Vegetable stew with poached eggs

For vegetable lovers we have a new simple and tasty recipe for any day of the week, don't miss this new Vitrinor recipe

Recetas Dutch Oven


  • 1 spring onion
  • 10 mushrooms
  • 1 leek
  • 1 garlic clove
  • 200g green beans
  • 2 carrots
  • 1 courgette
  • 4 tbsp. extra virgin olive oil
  • 50g white wine
  • 200mL water
  • salt
  • pepper
  • 2 eggs


Heat a pot and add olive oil. Add spring onion cut into julienne sticks and sliced garlic. Fry lightly for a few minutes. Wash and cut the rest of the vegetables. Cut off the end of the mushroom stems and cut mushrooms into two halves. Snap off the stem ends of the green beans, cut the vegetable into thin sticks. Slice leek, carrot and courgette into rings. Add all the vegetables to the pot. Pour white wine, water. Season with salt and pepper. Cover with a lid and simmer over a high heat (until the temperature reaches 100 degrees Celsius) for 25 to 30 minutes (for the vegetables not to be too soft, cook them for 25 min).
Place cling film over a cup and wrap the eggs separately. Add wrapped eggs over the vegetables. After 25 minutes, turn the flame to low (80 degrees Celsius). Cover the pot. Leave to simmer for about 5 minutes (depending on whether you prefer a firmer or a softer egg).
Turn the flame off. Peel the cling film off the poached eggs. Serve the vegetables and the eggs on top.

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