Pisto with Eggs
A Spanish vegetable pisto of slowly cooked onion, peppers, courgettes, aubergine, and tomatoes, finished with gently cooked eggs and fresh parsley.
- 58 min
- 280 kcal
- Vegetarian
- Spanish
Mellowpan tip: Makes 4 servings, so there’s room for leftovers. Plan them into your week.
Ingredients
For 4 servings
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Steps
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Step 1:
Heat the oil in a large flameproof casserole dish or cast-iron skillet over low heat.
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Step 2:
Add the onions and a sprinkle of salt, cover, and cook gently for 15 minutes, stirring occasionally.
15 min -
Step 3:
Add the garlic and cook for another 2 minutes.
2 min -
Step 4:
Add the peppers, cover, and cook over medium heat for about 5 minutes, stirring occasionally, until just tender.
5 min -
Step 5:
Mix in the oregano, fresh thyme, bay leaves, black pepper, and a little salt if needed.
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Step 6:
Add the courgettes and aubergine, combine thoroughly, cover, and cook over medium heat for 10 minutes.
10 min -
Step 7:
Stir in the tomatoes, cover, and cook for 20 minutes, stirring occasionally.
20 min -
Step 8:
Carefully crack the eggs over the pisto, trying not to break the yolks.
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Step 9:
Cook over medium heat for 5–6 minutes, until the eggs are cooked through but still a little soft.
5–6 min -
Step 10:
Scatter with parsley before serving.
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