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Pisto con huevos

Pisto con huevos

A star rating of 3.5 out of 5.11 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: per serving
low inkcal280
low infat12g


  • 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


  • 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

Goes well with

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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