Vegetable Stew With Toast And Egg Recipe

Ingredient List

1. 2 tablespoons olive oil 2. 1 onion, chopped 3. 2 garlic cloves, minced 4. 2 carrots, diced 5. 2 celery stalks, chopped 6. 1 zucchini, chopped 7. 1 bell pepper, chopped 8. 1 can diced tomatoes 9. 4 cups vegetable broth 10. 1 teaspoon dried thyme 11. Salt and pepper to taste 12. 4 slices whole grain bread 13. 4 eggs 14. Fresh parsley for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat. 2. Add the onion and garlic, and sauté until translucent. 3. Stir in the carrots and celery, and cook for about 5 minutes until they start to soften. 4. Add the zucchini, bell pepper, diced tomatoes, and vegetable broth. 5. Season with dried thyme, salt, and pepper. 6. Bring to a boil, then reduce heat and simmer for 25-30 minutes until vegetables are tender. 7. While the stew is simmering, toast the whole grain bread slices. 8. In a separate pan, cook the eggs to your preferred style (fried, scrambled, or poached). 9. Serve the vegetable stew in bowls, topped with a slice of toast and an egg. Garnish with fresh parsley.

Nutritional Information

This vegetable stew is rich in vitamins and minerals from the variety of vegetables included. The addition of eggs provides a good source of protein, and whole grain bread adds fiber to the meal. The dish is low in fat and suitable for those on a low calorie diet.