I feel like I’ve been living in La La Land lately. I’ve been able to dance and work out every day! Somehow, even though my workload has been pretty light, I’ve had a packed schedule. I’m not complaining, but it means I’ve had less time to cook nice meals. The solution to my time constraints? Eggs.
I love eating eggs for dinner. They’re tasty, protein rich, and quick!
Last week, I combined a favorite recipe from Williams-Sonoma, Polenta with Vegetable Ragout, with some nice fried eggs for a wonderful brinner (breakfast for dinner) plate. I wasn’t in the mood for polenta, so I served the vegetable ragout and eggs with a slice of olive bread from the Acme Bread Company.
Vegetable Ragout with Fried Eggs
Adapted from Williams-Sonoma
- 3 tablespoons olive oil
- 1 yellow onion, chopped
- 3 cloves garlic, finely chopped
- 1 zucchini, sliced
- 3/4 lb mushrooms, trimmed and sliced
- 1/2 lb Roma tomatoes, seeded and chopped
- 1 tablespoon fresh rosemary, minced
- 1/4 cup sherry
- salt and pepper, to taste
- 4-8 eggs
In a large frying pan, heat 3 tablespoons of the olive oil over medium heat. Add the onion, and saute until softened, about 4 minutes. Add the garlic, zucchini, and mushrooms. Cook, stirring occasionally, for 4-5 minutes, until vegetables are softened. Add the tomatoes, rosemary, sherry, and salt and pepper (about 1/2 teaspoon each). Cook, stirring frequently, until the tomatoes release their juices and soften, about 3-4 minutes.
In a separate frying plan, fry the eggs 1-2 at a time.
Serve the ragout topped with 1-2 eggs and a slice of bread.
I could eat this ragout all the time! The vegetables are delicious, and the sherry and rosemary flavors come through really well. I prepared the ragout early in the week, and was able to quickly toss a meal together the rest of the week by cooking up the eggs while reheating the vegetables. So simple!