Provencale-Style Poached Eggs With Vegetables Recipe

About this recipe

A hearty and flavorful dinner dish featuring poached eggs nestled in a simmered medley of tomatoes, zucchini, green peppers, and onions, seasoned with a touch of spice. Perfect for solution seekers looking for a quick and satisfying Eggetarian meal.

Ingredients

• 400G Petti 100% Italian Chopped Tomatoes
• 1 Piece Buy Fresh Courgettes Zucchini Online | Alli Bhavan 750g
• 1kg 1kg Green Pepper
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• - Doves Farm Organic Chickpea Flour
• - Chilli Powder Rajah
• 100G Celery Salt, 100G
• 350 Ml Tabasco Red Pepper Sauce, 350Ml

Instructions

1. 1. Place 400 g canned tomatoes with their juices in a 10-inch frying pan and cut them into chunks using a spoon.
2. 2. Add 1 zucchini (sliced), 1 green pepper (diced), 1 onion (chopped), 2 tsp chili powder, 1/2 tsp celery salt, and 3 drops red pepper sauce to the pan. Stir to combine.
3. 3. Cook the mixture over medium heat until it begins to boil, then reduce the heat and let it simmer for 5 minutes, stirring occasionally.
4. 4. In a bowl, mix 1 cup of chickpea flour with 1 cup of water until smooth. Pour the mixture into the simmering vegetable mixture, spacing it evenly around the pan.
5. 5. Cover the pan and cook the chickpea flour mixture for 5 to 7 minutes, or until it firms up and reaches your desired level of doneness.
6. 6. Gently spoon the chickpea flour mixture and vegetable mixture into serving dishes, ensuring each portion includes a generous amount of vegetables.
7. 7. Serve immediately as a wholesome and satisfying dinner.