Poached Eggs With Mixed Vegetables

1. 1

   1. heat the oil in a skillet. Add the onion and eggplant and cook over low hear, stirring occasionally, for 5 minutes.

2. 2

   2. add the tomato and zucchini and cook for about 30 minutes over low heat.

3. 3

   3. while the vegetables are cooking, bring a pan of salted water to boil, add the vinegar, and poach the eggs for 3 to 4 minutes.

4. 4

   4. remove with a slotted spoon, pat dry, and arrange on a serving dish. serve surrounded by the hot vegetables.

* Per serving · 4 servings · Values may vary.