Potato & Zucchini Stew with Poached Egg

Ciambotta is a classic peasant dish from the province of Potenza in southern Italy. Growing up I loved to tear the thick crusty bread apart and dip it into the stew, breaking open the poached egg and letting the yolk run into the dish.

Serves four.

Step 1 | In a large pot warm olive oil on medium heat. Add onion and let cook for 2 minutes. Then add garlic and chopped tomatoes. Let simmer for 5 minutes.

While the tomatoes are simmering, cut potatoes into medium size pieces.

Step 2 | Add potatoes to pot and enough water to generously cover them. Add one level-tablespoon of salt to water. Bring to a boil, then lower heat to low and let simmer for 1 hour.

Step 3 | Cut zucchini in half lengthwise. Then cut into ½ inch pieces. Add chopped zucchini and oregano to pot and let cook for 15 minutes.

Step 4 | Poached Eggs: Gently slide cracked eggs into simmering pot one at a time keeping them apart. Let cook in Ciambotta until set (yolk should still be runny. White should be firm). Do not jostle or stir pot while eggs are poaching.

Serve hot with crusty country bread. Enjoy!