Pisto con huevos
This traditional Spanish take on ratatouille uses delicious seasonal ingredients. Serve with country-style bread and fruity red wine
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Prep:20 mins
Cook:1 hrs
- Serves 4
- Easy
Nutrition per serving
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kcal 280
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fat 12g
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saturates 2g
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carbs 23g
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sugars 20g
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fibre 14g
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protein 13g
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salt 0.2g
Ingredients
- 2 tbsp olive oil
- 2 onions, finely chopped
- 4 garlic cloves, finely chopped
- 5 mixed peppers, chopped into chunks
- 1 heaped tsp dried oregano
- a few thyme sprigs, leaves picked
- 4 bay leaves
- 2 courgettes, chopped into chunks
- 1 aubergine, chopped into chunks
- 4 large tomatoes, roughly chopped
- 4 large eggs
- ½ small pack parsley, leaves roughly chopped
Method
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
