Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 cup sliced mushrooms
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup red wine
- 2 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 4 eggs
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Dutch oven or large pot with lid
Step-by-step instructions:
1. Heat the olive oil in a Dutch oven or large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the carrots, celery, and mushrooms and cook for another 5 minutes.
4. Stir in the thyme, rosemary, smoked paprika, salt, and black pepper.
5. Pour in the red wine and cook for 2-3 minutes, stirring occasionally.
6. Add the vegetable broth and diced tomatoes and bring to a simmer.
7. Cover and simmer for 20-25 minutes, until the vegetables are tender and the sauce has thickened.
8. Crack the eggs into the sauce, spacing them evenly apart.
9. Cover and cook for 5-7 minutes, until the eggs are set but still slightly runny.
10. Sprinkle with chopped parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
5. Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories: 230
Fat: 12g
Carbohydrates: 16g
Protein: 12g
Fiber: 4g
Substitutions for ingredients:
- You can use any type of mushrooms you like, such as button, cremini, or shiitake.
- If you don't have red wine, you can use vegetable broth or water instead.
- You can use fresh herbs instead of dried, but double the amount.
Variations:
- You can add other vegetables, such as bell peppers or zucchini.
- You can use tofu or tempeh instead of eggs for a vegan version.
- You can add a splash of balsamic vinegar for extra flavor.
Tips and tricks:
- Make sure to space out the eggs evenly in the sauce so they cook evenly.
- If you prefer your eggs fully cooked, cook for an additional 2-3 minutes.
- Serve with crusty bread or over rice or quinoa.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls, with the eggs on top of the sauce.
Garnishes:
Sprinkle with additional chopped parsley or grated Parmesan cheese.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
Crusty bread, rice, or quinoa.
Troubleshooting advice:
If the sauce is too thin, simmer uncovered for a few more minutes until it thickens.
Food safety advice:
Make sure to cook the eggs until they are fully set to avoid any risk of foodborne illness.
Food history:
Eggs Bourguignon is a vegetarian twist on the classic French dish, Beef Bourguignon, which is a stew made with beef, red wine, and vegetables.
Flavor profiles:
This dish is savory and rich, with a deep umami flavor from the mushrooms and smoked paprika.
Serving suggestions:
Serve hot, with crusty bread or over rice or quinoa.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: French