This delicious stew is loosely based on a traditional Spanish dish. It is hearty and delicious and is cooked entirely in one pot. Plus, you have all the fun of cooking your eggs right in the stew! It tastes even better the day after.

Ingredients

2 cubanelle peppers, seeded and diced

1 onion, diced

3 garlic cloves, chopped

1 28oz can of diced tomatoes

3-4 medium potatoes, peeled and cubed – Yukon Gold work well

3 cups of broth – we used veggie but any kind works

3/4 teaspoon ground cumin

1 pinch of saffron threads – about 1/3 of a teaspoon

2 teaspoons salt – we used sea salt

1/4 teaspoon black pepper

1 handful of coarsely chopped parsley

1/3 box of spaghetti broken into 2″ lengths. Gluten free pasts works well too

6 raw eggs still in the shell – washed well!

Makes 4-6 servings

Heat a generous splash of olive oil in a large pot over medium heat.

Add peppers, onion, and garlic, and cook, stirring often, until soft and slightly browned.

Add the undrained can of diced tomatoes and allow to simmer for about 10 minutes, stirring occasionally.

Add potatoes, broth, parsley and all seasonings.

Bring stew to a boil, turn heat to low and simmer, covered, until potatoes are fork tender. 20-25 minutes

Add pasta, stir, and allow to simmer over low/medium heat for 10 minutes.

Using a ladle, lower eggs into stew and simmer 15 minutes to hard-boil them.

Remove eggs, peel, chop, and sprinkle over top of bowls of stew. Or dish out the soup with the eggs still in and let everyone peel their own. Enjoy!