Pisto con huevos

Pisto con huevos

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(5 ratings)

Prep: 20 mins Cook: 1 hr

Easy

Serves 4

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

Nutrition and extra info

  • Healthy
  • Gluten-free
  • Vegetarian

Nutrition: per serving

  • kcal280
  • fat12g
  • saturates2g
  • carbs23g
  • sugars20g
  • fibre14g
  • protein13g
  • salt0.2g
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Ingredients

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 onions, finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic cloves, finely chopped
  • 5 mixed peppers, chopped into chunks
    Peppers

    Pepper

    pep-iz

    Also known as capsicums, bell peppers, sweet peppers or by their colours, for example red and…

  • 1 heaped tsp dried oregano
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • a few thyme sprigs, leaves picked

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 4 bay leaves
  • 2 courgettes, chopped into chunks
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 1 aubergine, chopped into chunks
    Aubergine

    Aubergine

    oh-ber-geen

    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 4 large tomatoes, roughly chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 4 large eggs
  • ½ small pack parsley, leaves roughly chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

Method

  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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Comments, questions and tips

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finbarrduffy
23rd Aug, 2017
0.05
So bland. Really disappointing.
Frantic Flapjack
5th Sep, 2016
3.8
Lovely and colourful. I used 4 peppers and as the mixture was quite dry, I added a tin of chopped tomatoes. I cooked the eggs separately as we weren't using the whole dish at one time.
catie74
27th Aug, 2016
I stove campsite tea using eggs from the on site chickens. Happy tums, perfectly followed with toasted marshmallow smores.
PigIronChef
20th Aug, 2016
5.05
Delicious! The flavours of the vegetables combine so perfectly, a definite 5/5.
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acorridan
2nd May, 2017
2.55
Nice healthy brunch option. To give it a kick top off with some hot chilli sauce to give it a Mexican taste. And spoon on to toasted sour dough dizzled in olive oil