Pisto con huevos

This traditional Spanish take on ratatouille uses delicious seasonal ingredients. Serve with country-style bread and fruity red wine

  • Prep:20 mins
    Cook:1 hrs
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 280
  • fat 12g
  • saturates 2g
  • carbs 23g
  • sugars 20g
  • fibre 14g
  • protein 13g
  • salt 0.2g


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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

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