Pisto con huevos

Name: Pisto con huevos
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
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

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Serves 4 298 kcal per serving Prep 20 min Cook 45 min

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

Instructions

Heat the olive oil in a large flameproof casserole or heavy-based frying pan over low heat. Add the onions with a pinch of salt, cover and cook gently for about 15 minutes, stirring occasionally, until softened. Stir in the garlic and cook for a further 2 minutes.
Add the peppers, increase the heat to medium, cover and cook for around 5 minutes, stirring from time to time, until just tender.
Stir in the oregano, thyme sprigs, bay leaves, black pepper and a little extra salt if needed. Add the courgettes and aubergine, mix well and cook covered over medium heat for about 10 minutes.
Add the tomatoes, cover again and cook for around 20 minutes, stirring occasionally, until the vegetables form a thick, rich stew.
Carefully crack the eggs over the pisto, keeping the yolks intact. Cook over medium heat for 5–6 minutes until the whites are set and the yolks are still slightly soft. Scatter with parsley and serve immediately.

Tips

Sauté each vegetable separately or add them in stages (onions first, then peppers, then zucchini) to ensure everything is perfectly cooked and not mushy.
Use high-quality extra virgin olive oil; it is a major flavor component of this Spanish vegetable stew.
Cook the tomatoes down until the sauce is thick and jammy before adding the eggs.

Variations

Manchego Topping: Sprinkle grated Manchego cheese over the eggs just before they finish cooking.
With Chorizo: Add diced Spanish chorizo at the start for a smoky, meaty addition.

Storage

The vegetable base (pisto) can be stored in the fridge for up to 4 days and actually tastes better the next day. Add fresh eggs only when reheating to serve.

Serving Suggestions

Serve in a traditional clay dish (cazuela) with plenty of crusty bread for dipping into the yolks.
Enjoy as a light lunch or a rustic dinner.

Frequently Asked Questions

What is Pisto?

Pisto is the Spanish version of Ratatouille, made with tomatoes, onions, peppers, and zucchini sautéed in olive oil.

Can I poach the eggs in the sauce?

Yes, making small wells in the vegetables and cracking the eggs directly into them is the most popular way to prepare this dish.

Is it the same as Shakshuka?

It is similar, but Pisto focuses more on the variety of sautéed vegetables and uses Spanish spices like pimentón, whereas Shakshuka is more tomato-heavy with cumin and chili.