Pisto con Huevos
Jammy slow-cooked vegetables with eggs poached on top — Spain's hearty answer to ratatouille.
- Total
- 35 min
- Serves
- 4
Spain's vegetable stew crowned with eggs: peppers, courgette, aubergine and tomato slow-cooked in olive oil with oregano and thyme until jammy, then topped with eggs that poach gently in the sauce. Pisto con huevos is rustic, healthy and deeply satisfying — Spain's answer to ratatouille, made a meal by the eggs. Crusty bread completes it.
Ingredients
- 2 tblsp Olive Oil
- 2 Onion
- 4 Chopped Garlic Clove
- 5 Mixed peppers
- 1 teaspoon Oregano
- Sprigs of fresh Thyme
- 4 leaves Bay Leaves
- 2 chopped Courgettes
- 1 chopped Aubergine
- 4 large Tomato
- 4 large Egg
- Handful Parsley
Instructions
- Heat the oil in a large flameproof casserole dish or a cast-iron skillet over a low heat. Add the onions and a sprinkle of salt, cover and cook gently for 15 mins, stirring occasionally. Add the garlic and cook for another 2 mins.
- Next, throw in the peppers and cook over a medium heat, covered, for about 5 mins, stirring every so often, until the peppers are just tender.
- Mix in the oregano, thyme, bay leaves, some black pepper and a little salt, if needed. Tip in the courgettes and aubergine, combine thoroughly, and cook over a medium heat, covered, for 10 mins. Stir in the tomatoes, cover and cook for 20 mins, stirring occasionally.
- Carefully crack the eggs over the pisto – try not to break the yolks. Cook in the sauce on a medium heat for 5-6 mins until the eggs are cooked through but still a little soft, then scatter with parsley before serving
Nutrition (per serving)
- Calories
- 350
- Protein
- 14 g
- Fat
- 22 g
- Carbs
- 25 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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