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Sicilian vegetable stew with eggs


  • Heat a little oil in a casserole (or heavy-bottomed non-stick pan) and gently saute the garlic, chillies, potatoes and baby onions until softish. 
  • Then add the zucchini and capsicum, and briefly toss. Season and add the tomatoes with about 1 cup stock. Mix well and bring to the boil. Turn the heat down and simmer until the vegies are tender and the stew is thick and fragrant, adding more stock if needed. 
  • Mix in the basil and make four wells in the stew. Carefully break in the eggs and sprinkle with parmesan. Cover and briefly cook until the eggs are set. 
  • Serve with plenty of good crusty bread on the side.


  • olive oil
  • 2 garlic cloves, crushed
  • 1-2 small red chillies, sliced
  • 8 chats (baby potatoes), scrubbed & halved
  • 12 baby onions, peeled
  • 4 zucchini, quartered lengthways & cut into chunks
  • 1 yellow capsicum, cut into chunks
  • 1 red capsicum, cut into chunks
  • sea salt & freshly ground pepper
  • 2 cans diced tomatoes
  • 1-2 cups vegetable stock
  • 6 basil leaves, torn
  • 4 large eggs
  • freshly grated parmesan

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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