Eggs poached with tomato and capsicum

Egg - Part 2.

Yummy and healthy, this stew is easy to make.

Ingredients (serves 4):
1 tbsp oil
1 clove garlic, sliced
1 shallot, sliced
1 carrot, cut into big pieces
1 red capsicum, cut into big pieces
1 zucchini or cucumber, cut into chunks
1 can tomatoes, diced or whole
Mixed dried Italian herbs
2 tsp soya sauce
Salt and pepper, to taste
4 eggs

Method:
1. Heat oil in a pan and saute garlic and shallots until shallots are soft.
2. Add carrots, capsicum and zucchini (if you use cucumber, add it later, along with the eggs) and fry briefly, then add the can of tomatoes (include the juice), and the herbs, soya sauce, salt and pepper.
3. Boil for a while until vegetables are half cooked - about 5 to 7 minutes.
4. Make a well in the vegetable stew. Crack an egg in a clean bowl and slide it gently into the well, making sure the yolk doesn't break.
5. Repeat the process with the other 3 eggs, making a well in the stew for each egg.
6. Turn the heat to low and let it poach gently until the eggs are cooked, for about 10 minutes.

Tips:
If you like the stew spicy, add a dash of paprika.

Recipe source: Simply Her magazine (Apr 2007)