Total Time: 50 min
Prep Time: 20 min
Cook Time: 30 min
Agiotta, or potato stew, is warm with potatoes, onions, zucchini, tomatoes, eggs and garlic. But you can add any vegetables you desire, peas, asparagus, etc. This stew is very good on those cold winter days.
- 4 Potatoes
- 1 Onion
- 1 Zucchini
- 1 can San Marzano whole peeled tomatoes
- 2 colves Garlic
- 4 Wilcox Eggs
- Morton Iodized salt/McCormick ground black pepper
In Dutch oven sauté all vegetables in olive oil. Add small can of peeled tomatoes and fill with water. Salt and pepper to taste.
Cook until all the vegetables are done. Drop eggs in the Dutch oven. Let the mixture boil to cook eggs. DO NOT stir eggs. After eggs are cooked, serve warm.
More about Agiotta
The Dutch oven was originally made from dry sand to make the molds for the pots, during the 17th century. An Englishman named Abraham Darby went to the Netherlands to watch how they cooked. He brought back his information in 1704 and produced his own cast-metal cooking pot that was sold in Britain and the new American colonies.