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Vegetarian, European

Spring vegetable menestra with hard boiled eggs

Menestra is a spring vegetable stew from Navarre, Spain, served with hard boiled eggs cut into wedges on top. For 4 people, it takes 45 minutes and is rated easy, at €2.30 per serving. The key to success is cooking the vegetables in order of firmness, from carrots to peas, so every bite stays tender without turning mushy.

Off to Navarre for a menestra, this gentle spring vegetable stew topped with sliced hard boiled eggs.

Spring vegetable menestra with hard boiled eggs
Total time
45 min
Difficulty
Easy
Cost per person
€2.30
Calories per person
500 kcalcalculated by Kiloach, your weight coach
Season
Spring
The kids
They generally like it

Menestra tastes like spring from the moment it starts simmering. Carrots soften slowly in a light broth thickened with flour, artichoke hearts and fava beans add softness, and the peas keep a bit of bite because they go into the pot last. Hard boiled eggs sliced into wedges on top add richness and a splash of color.

This is a solid weeknight dinner because it cooks in a single pot and doesn't need much watching. Kids tend to like it for its soft texture and mild vegetables. You can also serve it on a Sunday as a one pot meal, with just a bit of bread on the side.

The ingredients

4 people

Frozen foods

  • Frozen peas 300 g
  • Frozen artichoke hearts 300 g
  • Frozen fava beans 200 g

Fruits and vegetables

  • Carrots 3
  • Onion 1
  • Garlic 2 cloves
  • Parsley 1 bunch

Dairy

  • Eggs 4

Pantry

  • Flouroften in the pantry 1 tbsp
  • Vegetable brothoften in the pantry 30 cl
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Eggs, Gluten

The step by step recipe

  1. Boil the eggs for ten minutes, run them under cold water and peel them. 10 min

    Cold water stops the cooking and prevents the greenish ring around the yolk.

  2. Peel the carrots and slice them into rounds. Mince the onion and garlic.

    Cut the rounds thin so they cook at the same pace as the other vegetables.

  3. Sauté the onion and garlic in olive oil, add the carrots and flour, and stir for one minute. 5 min

    The flour coats the vegetables and thickens the broth without lumps if you stir well.

  4. Pour in the broth, add the artichoke hearts and fava beans, cover and let simmer, then add the peas near the end. 20 min

    Frozen peas only need five to six minutes, so add them last.

  5. Season with salt and pepper, divide among plates and top with the hard boiled eggs cut into wedges and parsley.

    A drizzle of raw olive oil over the vegetables just before serving adds a lot of freshness.

Our tips to get it right

  • Pick good quality frozen vegetables, they hold their texture better than canned ones in a stew like this.
  • If the broth looks too thin at the end, let it simmer uncovered for two or three more minutes so it reduces slightly.
  • Boil the eggs first and let them cool while you handle the vegetables, they'll peel and slice more cleanly that way.

The variations

  • Swap the fava beans for chopped green asparagus tips, they bring the same spring freshness.
  • For a heartier version, add a few diced cooked ham cubes with the onion, turning the menestra into a non vegetarian main.
  • For picky kids, blend a small portion of the broth with some vegetables into a smoother sauce they'll accept more easily.

What to serve it with

  • Crusty bread for dipping
  • A simple green salad first
  • A glass of lemon water

Storage

Menestra keeps for 2 to 3 days in the fridge in a sealed container, ideally with the eggs stored separately so they don't dry out. It freezes well without the eggs, up to 2 months. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.

Questions about this dish

Can I use fresh vegetables instead of frozen ones?

Yes, but you'll need to adjust the cooking times since fresh vegetables take longer. Add about 10 extra minutes for fresh artichoke hearts and fava beans before adding the peas.

Can menestra be made ahead?

Yes, you can cook the vegetable stew the day before and reheat it gently the next day. Boil the eggs at the last minute so they stay fresh and easy to slice.

How do I keep the peas from turning mealy?

Add them only at the very end of cooking, five to six minutes is enough for frozen peas. Cooking them too long makes them lose their texture and bright color.

What if I don't have flour to thicken the broth?

You can simmer the stew uncovered a few extra minutes so the broth reduces naturally. The result will be a bit thinner but just as flavorful.

How long does it take to make a spring vegetable menestra with hard boiled eggs?

Count 45 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a spring vegetable menestra with hard boiled eggs?

About 500 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a spring vegetable menestra with hard boiled eggs cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs, gluten. Always check the labels of the products you buy.

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