Pisto con huevos
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 2 tbsp olive oil
- 2 onionsfinely chopped
- 4 garlic clovesfinely chopped
- 5 mixed pepperschopped into chunks
- 1 heaped tsp dried oregano
- a few thymesprigs, leaves picked
- 4 bay leaves
- 2 courgetteschopped into chunks
- 1 auberginechopped into chunks
- 4 large tomatoesroughly chopped
- 4 large eggs
- ½ small pack parsleyleaves roughly chopped
Nutrition: per serving
- kcal280low
- fat12glow
- 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
