Name: Pisto con huevos
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4
Cuisine: Spanish
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

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Pisto con huevos

Pisto con huevos

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 1 hr

A star rating of 3.5 out of 5.11 ratingsRate

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

Gluten-free

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal280

low
fat12g

low
saturates2g
carbs23g
sugars20g
fibre14g
protein13g
salt0.2g

Method

step 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.
step 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.
step 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.
step 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

Recipe from Good Food magazine, August 2016

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A star rating of 3.5 out of 5.11 ratings

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