Pisto con huevos
Pisto con huevos is a delightful Spanish vegetarian dish that showcases a medley of colorful vegetables. This hearty recipe is akin to ratatouille and features ingredients like zucchini, bell peppers, and tomatoes, all sautéed to perfection. Topped with a sunny-side-up egg, it creates a satisfying meal that celebrates the flavors of Spain.
By API | Prep: 15 min | Cook: 30 min | Serves: 4
Tags: Spanish, Vegetarian, Gluten-Free, Nut-Free, Dairy-Free
Ingredients
- 2 g olive oil
- 2 g onions
- 4 pcs garlic cloves
- 5 pcs mixed peppers
- 1 g oregano
- 1 tbsp thyme
- 4 pcs bay leaves
- 2 pcs courgettes
- 1 pcs aubergines
- 4 pcs tomato
- 4 pcs eggs
- 1 pcs parsley
Instructions
- In a large flameproof casserole or cast-iron skillet, warm the oil over low heat.
- Introduce the onions along with a pinch of salt.
- Place a lid on the dish and cook gently for 15 minutes, stirring now and then.
- Incorporate the garlic and sauté for an additional 2 minutes.
- Add the peppers to the mixture.
- Cook over medium heat with the lid on for about 5 minutes, stirring occasionally.
- Stir in the oregano, thyme, bay leaves, a dash of black pepper, and a bit of salt if desired.
- Add the courgettes and aubergine to the pot.
- Mix everything well.
- Continue cooking over medium heat with the lid on for 10 minutes.
- Fold in the tomatoes.
- Cover and let it cook for 20 minutes, stirring from time to time.
- Carefully crack the eggs on top of the pisto, taking care not to break the yolks.
- Cook in the sauce over medium heat for 5-6 minutes until the eggs are set but slightly soft.
- Garnish with parsley just before serving.