Vegetarian
4
Spanish
Pisto con huevos
Allergens: Eggs
Spanish pisto: fried vegetables with eggs on top.
Ingredients
- Olive oil 2 tbsp
- Dried oregano 1 tsp
- Fresh parsley
- Fresh thyme
- Aubergine 1
- Bell pepper 5
- Courgette 2
- Garlic 4
- Onion 2
- Tomatoes 4 large
- Eggs 4 large
- Bay leaves 4 leaves
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