PISTO CON HUEVOS

Pisto con huevos image

This traditional Spanish take on ratatouille uses delicious seasonal ingredients. Serve with country-style bread and fruity red wine

Provided by Good Food team

Time 1h20m

Number Of Ingredients 12

Ingredients

2 tbsp olive oil
2 onions , finely chopped
4 garlic cloves , finely chopped
5 mixed peppers , chopped into chunks
1 heaped tsp dried oregano
a few thyme sprigs, leaves picked
4 bay leaves
2 courgettes , chopped into chunks
1 aubergine , chopped into chunks
4 large tomatoes , roughly chopped
4 large eggs
½ small pack parsley , leaves roughly chopped

Steps:

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.
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.
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.
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

Nutrition Facts : Calories 280 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 20 grams sugar, Fiber 14 grams fiber, Protein 13 grams protein, Sodium 0.2 milligram of sodium