Greixera d'ous - Vegetable & egg stew
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Olive Oil, 2 tbspSalt, 1 tsp1 bay leaf1 medium carrot1 ripe tomato3 medium potatoes 2 artichokes1 cup frozen or fresh peas1 cup cauliflower1 large onion1 whole head of garlic2 stalks of fresh marjoram1 tsp paprika6 hard boiled eggs
Peel and cut the onion lengthways and put in a pan with the head of garlic and the olive oil. When it's golden add the tomato, peeled and minced, and the paprika. Let it simmer for a few minutes. Then cover with water and add the bay leaf and salt.
Peel and dice the potatoes and the carrot. Add them to the pan. If you are using frozen peas add them now as well. Let it all simmer for 10 minutes.
Peel and cut the artichoke and cut the cauliflower. Add to the pan, and add the peas too if you're using fresh peas. Let it all simmer for another 10 minutes.
Add the marjoram and turn off the heat.
Peel and cut the eggs in half and put them on top of the stew.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user BOIRINA.
Peel and dice the potatoes and the carrot. Add them to the pan. If you are using frozen peas add them now as well. Let it all simmer for 10 minutes.
Peel and cut the artichoke and cut the cauliflower. Add to the pan, and add the peas too if you're using fresh peas. Let it all simmer for another 10 minutes.
Add the marjoram and turn off the heat.
Peel and cut the eggs in half and put them on top of the stew.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user BOIRINA.
Nutritional Info Amount Per Serving
- Calories: 401.3
- Total Fat: 15.5 g
- Cholesterol: 318.0 mg
- Sodium: 807.7 mg
- Total Carbs: 50.3 g
- Dietary Fiber: 11.0 g
- Protein: 18.5 g
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