Spanish · Vegetarian

Pisto con huevos

Name: Pisto con huevos
Cuisine: Spanish
Ingredients: 2 tblsp Olive Oil; 2 Onion; 4 Chopped Garlic Clove; 5 Mixed peppers; 1 teaspoon Oregano; Sprigs of fresh Thyme; 4 leaves Bay Leaves; 2 chopped Courgettes; 1 chopped Aubergine; 4 large Tomato; 4 large Egg; Handful Parsley

Servings

Ingredients

Olive Oil2 tblsp
Onion2
Garlic Clove4 Chopped
Mixed peppers5
Oregano1 teaspoon
ThymeSprigs of fresh
Bay Leaves4 leaves
Courgettes2 chopped
Aubergine1 chopped
Tomato4 large
Egg4 large
ParsleyHandful

Original recipe serves about 4.

Method

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.
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.
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.
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

Recipe source: TheMealDB