Pisto con Huevos
Pisto con huevos is a classic Spanish vegetable stew of slow-cooked peppers, courgettes, aubergine and tomatoes, finished with eggs poached directly in the rich, fragrant sauce. It is hearty, colourful and perfect for any time of day.
Ingredients
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Eggβ 200 g π₯ 4 pcs
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Olive Oilβ 30 g π§ 32.6 ml π₯ 2ΒΌ tbsp
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Onionβ 300 g π§ 2 pcs
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Tomatoβ 480 g 4 pcs
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Aubergineβ 330 g 1 pcs
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Courgettesβ 400 g 2 pcs
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Garlic Cloveβ 20 g π§ 4 pcs
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Parsleyβ 25 g 1 pcs
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Oreganoβ 2.5 g π§ 4.9 ml π₯ 1 tsp
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Thymeβ 4 g π§ 8 ml π₯ 1β tsp
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Bay Leavesβ 1.2 g π§ 2.4 ml π₯ Β½ tsp
Also in this recipe
- Mixed peppers 5
Total nutrition
958 kcal
* % Daily Value based on 2000 kcal diet.
Instructions
- Heat 30 ml of olive oil in a large flameproof casserole dish or cast-iron skillet over a low heat. Add the onions with a pinch of salt, cover and cook gently for 15 minutes, stirring occasionally. Add the garlic and cook for a further 2 minutes.
- Add the mixed peppers, increase the heat to medium, cover and cook for about 5 minutes, stirring every so often, until the peppers are just tender.
- Stir in the oregano, fresh thyme sprigs, bay leaves, black pepper and a little more salt if needed. Add the courgettes and aubergine, combine thoroughly, then cover and cook over a medium heat for 10 minutes. Stir in the tomatoes, cover and cook for a further 20 minutes, stirring occasionally, until the sauce is thick and the vegetables are fully tender.
- Carefully crack the 4 eggs over the pisto, taking care not to break the yolks. Cook in the sauce over a medium heat for 5β6 minutes until the eggs are set but still slightly soft in the centre. Scatter generously with fresh parsley and serve straight from the pan.
Source:
TheMealDB
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