Pisto con huevos

Pisto con huevos

Pisto con huevos is a rustic Spanish vegetable stew topped with gently cooked eggs, combining vibrant flavors and hearty textures. This dish is a delightful way to enjoy a medley of fresh vegetables and herbs, perfect for a cozy meal.

Vegetarian

Prep Time

20 min

Cook Time

55 min

Servings

4

Pisto con huevos is a traditional Spanish dish, often compared to ratatouille, brimming with seasonal vegetables cooked to tender perfection in a fragrant tomato sauce. Originating from the region of La Mancha, this comforting stew showcases the essence of Mediterranean cooking with its simple yet flavorful combination of fresh produce and herbs. The addition of eggs poached directly in the sauce adds richness and protein, making it a satisfying dish any time of day. The recipe begins with slowly softened onions and garlic in olive oil, building a sweet and aromatic base. Layers of bell peppers, courgettes, and aubergines are then gently cooked alongside herbs like oregano and thyme, creating a harmonious blend of flavors and textures. Ripe tomatoes lend a luscious, slightly tangy sauce that envelopes the vegetables. Pisto con huevos pairs wonderfully with crusty bread to scoop up the sauce or can be served alongside rice or grilled meats. Whether enjoyed as a vegetarian main course or a vibrant side, it's a perfect celebration of fresh ingredients and rustic Spanish culinary tradition.

Ingredients

  • 2 tblsp Olive Oil
  • 2 Onion
  • 4 chopped Garlic Clove
  • 5 Mixed peppers
  • 1 teaspoon Oregano
  • Sprigs of fresh Thyme
  • 4 leaf Bay Leaves
  • 2 chopped Courgettes
  • 1 chopped Aubergine
  • 4 large Tomato
  • 4 large Egg
  • Handful Parsley

Instructions

Heat the olive oil in a large flameproof casserole dish or a sturdy cast-iron skillet over a gentle, low heat. Add the finely sliced onions along with a pinch of salt to help draw out their natural sweetness. Cover the pan and let the onions soften slowly for about 15 minutes, stirring occasionally to prevent sticking and encourage even cooking. Introduce the minced garlic, continuing to cook for an additional 2 minutes to release its fragrant aroma. Next, add the chopped mixed peppers to the pan, increasing the heat to medium and covering again. Cook the peppers for approximately 5 minutes, stirring every so often until just tender yet still vibrant in color. This step builds the base for the medley of vegetables that define the dish. Sprinkle in the dried oregano, fresh thyme sprigs, bay leaves, freshly cracked black pepper, and additional salt if necessary. Toss in the diced courgettes and aubergine, mixing thoroughly to combine the flavors. Cover and simmer over medium heat for 10 minutes, allowing the vegetables to meld. Stir in the chopped tomatoes, cover once more, and let the mixture cook gently for 20 minutes, stirring occasionally to prevent burning and to help thicken the sauce. Carefully crack the eggs directly over the bubbling pisto, taking care not to break the yolks for a beautiful presentation and luscious texture. Allow the eggs to poach in the rich sauce over medium heat for 5 to 6 minutes, until the whites are set but the yolks remain slightly soft and runny. Just before serving, sprinkle a handful of fresh parsley over the top for a burst of color and fresh herbal notes. For a perfect meal, serve this vibrant dish with warm crusty bread or a light green salad.

Quick Info

Prep Time
20 min
Cook Time
55 min
Total Time
75 min
Servings
4

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