Potato and Noodle Stew with Eggs Recipe

Name: Potato and Noodle Stew with Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons olive oil; 1 medium onion, chopped; 2 green Italian frying peppers, halved, seeded, and diced; 4 garlic cloves, chopped; 1 1/2 pounds tomatoes, coarsely chopped; 1 1/2 pounds boiling potatoes (3 medium), peeled and cut into 3/4-inch cubes; 3 cups chicken stock or broth; 3/4 teaspoon ground cumin; 1/4 teaspoon crumbled saffron threads (0.2 g); 4 long sprigs of fresh parsley, tied together into a knot; 1 Turkish bay leaf; 2 teaspoons fine sea salt; 1/4 teaspoon black pepper; 1 1/4 cups broken-up fideos (pasta nests) or spaghetti broken into 1- to 2-inch lengths (4 oz); 4 large eggs (shells washed)

Servings: persons

5 tablespoons olive oil
1 medium onion, chopped
2 green Italian frying peppers, halved, seeded, and diced
4 garlic cloves, chopped
1 1/2 pounds tomatoes, coarsely chopped
1 1/2 pounds boiling potatoes (3 medium), peeled and cut into 3/4-inch cubes
3 cups chicken stock or broth
3/4 teaspoon ground cumin
1/4 teaspoon crumbled saffron threads (0.2 g)
4 long sprigs of fresh parsley, tied together into a knot
1 Turkish bay leaf
2 teaspoons fine sea salt
1/4 teaspoon black pepper
1 1/4 cups broken-up fideos (pasta nests) or spaghetti broken into 1- to 2-inch lengths (4 oz)
4 large eggs (shells washed)

1
Heat oil in a 5-quart heavy pot over moderate heat until hot but not smoking, then cook onion, frying peppers, and garlic, stirring, until softened, 8 to 10 minutes.
2
Add tomatoes and cook, covered, stirring occasionally, 10 minutes.
3
Stir in potatoes, stock, cumin, saffron, parsley, bay leaf, salt, and black pepper, then bring to a boil, stirring occasionally.
4
Cover and simmer gently over low heat until potatoes are tender, about 20 minutes.
5
Stir in fideos and simmer, covered, over moderate heat until tender, about 10 minutes.
6
Gently lower eggs (in their shells) into stew and simmer 10 minutes to hard-boil them.
7
Transfer eggs with a slotted spoon to a bowl of cold water to cool, then peel and slice.
8
Discard parsley and bay leaf.
9
Divide eggs among 4 shallow bowls and ladle stew over them.

979

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 5 tablespoons olive oil, 1 medium onion, chopped, 2 green Italian frying peppers, halved, seeded, and diced, 4 garlic cloves, chopped, and more.

Yes, Potato and Noodle Stew with Eggs falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Potato and Noodle Stew with Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions