Summer Vegetable Stew with Farm Fresh Eggs

This is loosely based on the Turkish dish called Menemen.
I love it as a simple light supper when it’s too hot to cook and the garden has a ton of zucchini and tomatoes to use up. It makes a great weekend breakfast as well.

Some people top it with crumbled feta, others with a garlicky yogurt (my favorite).

Feel free to scramble the eggs into it just before serving if you’re not a fan of sunny side up eggs.

Makes 2 servings

1/4-1/3 onions sliced into crescents
2 tablespoons olive oil or butter
1-2 tomatoes cored, peeled and diced
1 medium or 2 small zucchini diced
pinch or two of toasted and ground cumin
1 teaspoon paprika sweet or smoked
1 sweet bell pepper or pimento or whatever is ripe, optional
zucchini blossoms if you have them
4 farm fresh eggs with orange yokes-you want flavorful ones here
salt and pepper to taste

½ cup plain yogurt, if it’s Greek style thin with a bit of water
1 small clove of garlic peeled and minced or grated on a micro plane
1 pinch of chili flakes or cayenne, use less to reduce the heat

For the sauce combine all ingredients and reserve. This is also great on tomato soup.

In a sauté pan with a cover sweat the onions and peppers in the oil until tender. Increase the heat and add the zucchini. Cook until the zucchini is just getting soft, add the spices and cook a moment or two. Add the tomatoes and cook until much of the liquid has evaporated. Make 4 wells with the back of a spoon in the stew and put your eggs in the wells. Season the eggs with salt and pepper, cover the pan cook 3-4 minutes or longer if you want hard yolks. The vegetable stew may be made ahead if desired, reheating and adding the eggs just before serving.

Spoon the stew and 2 eggs each onto warmed plates and drizzle with the yogurt sauce.

This is wonderful with toasted Pain au Levain or grilled bread and a salad for supper.