Vegetable stew with ham and eggs

Name: Vegetable stew with ham and eggs
Prep time: 10 min
Cook time: 35 min
Yield: 5 servings
Cuisine: Spanish
Ingredients: 1 handful of mushrooms; 500g mixed vegetables; 1 large onion; Crushed canned tomatoes; Extra virgin olive oil; Pink salt; Garlic powder; 5 eggs; 150g diced serrano ham; 1/2 glass of white wine; 1 tablespoon cornstarch; Ground cayenne (optional)

Vegetables

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Today I'm putting on my apron to make a hearty stew with eggs, mixed vegetables, and serrano ham—the kind of meal that practically begs for some crusty bread for dipping. With mixed vegetables, mushrooms, and a simple onion and tomato base, it makes a lovely homemade dish to share, yielding five servings and ready in 45 minutes from start to finish.

What I really love about this vegetable stew is how the savory ham flavors the sauce, which gets a nice body thanks to a spoonful of cornstarch. It's a wonderful way to bring vegetables to the table as a complete one-pan dish with eggs, whether for a family lunch or an easy weeknight dinner. The cayenne is entirely optional: leave it out if you prefer no heat at all.

If you enjoy this combination, I also recommend my Mixed vegetables with egg and ham and my Green beans with ham and poached eggs.

Prep: 10 minCook: 35 minServes: 5

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Ingredients

Here are the ingredients you'll need

1 handful of mushrooms
500g mixed vegetables
1 large onion
Crushed canned tomatoes
Extra virgin olive oil
Pink salt
Garlic powder
5 eggs
150g diced serrano ham
1/2 glass of white wine
1 tablespoon cornstarch
Ground cayenne (optional)

Step by step

Method

1Pour a good splash of olive oil into a skillet and gently sauté the onion until soft.
2Add the diced ham and cook for a minute or two.
3Stir in 2 to 3 tablespoons of crushed tomatoes along with garlic powder to taste.
4Once the tomato has cooked down, add the cleaned and sliced mushrooms along with the mixed vegetables.
5When the mushrooms have reduced in size, stir the cornstarch into the glass of white wine until completely dissolved.
6Pour the wine mixture into the skillet and add a full glass of water.
7Let it simmer gently over medium-low heat for a little while.
8Once the liquid has reduced slightly, add ground cayenne to taste, crack in the eggs, and cook until the whites are fully set.
9And that's it! Our VEGETABLE STEW WITH HAM AND EGGS is ready to serve.

Frequently asked questions

Can I use frozen mixed vegetables?

Yes, you can use frozen mixed vegetables without thawing them beforehand, following the package directions. Just make sure the vegetables are tender and adjust the liquid if they release extra moisture.

Can this stew be frozen with the eggs?

I'd suggest freezing only the vegetable and ham stew, as cooked eggs lose their pleasant texture once thawed. Divide it into portions and simply add fresh eggs when reheating.

How do I prevent the cornstarch from clumping in the sauce?

Dissolve the tablespoon of cornstarch in a little cold liquid before pouring it into the hot stew. Stir well and let the sauce return to a gentle simmer so it thickens evenly.