Calabrian ciambotta vegetable stew with eggs and bread

Ingredients

For 1 serving

• Potatoes150 g
• Zucchini150 g
• Bell peppers100 g
• Eggplant100 g
• Tomatoes100 g
• Onion40 g
• Basil4 g
• Extra virgin olive oil1 tablespoon
• Eggs2
• Bread40 g
• Saltto taste

Contains: gluten, eggs,

In season: June – September

Method

1. Wash all the vegetables. Peel the potatoes and onion; remove the seeds and pith from the peppers; trim the courgettes and aubergines. Cut everything into chunks of about 2 cm and the onion into slices, keeping the tomatoes separate.
2. Heat the extra virgin olive oil in a wide pan over medium-low heat and soften the onion for 4–5 minutes, until translucent.
3. Add the potatoes and peppers, raise to medium heat and cook for 10 minutes, stirring, until the potatoes start to soften at the edges.
4. Add the aubergine, courgettes and tomatoes, season with salt, cover and cook over medium-low heat for 15 minutes, stirring now and then, until the potatoes are tender and the juices are thick; if it sticks, add a splash of water.
5. Make 2 hollows in the vegetables with a spoon, crack in the eggs, lightly salt the yolks, cover and cook over low heat for 5 minutes, until the whites are set and the yolks still soft.
6. Finish with torn basil and serve from the pan with the bread.