SpanishMain course
Pisto con huevos
Pisto con huevos is a Spanish vegetable stew, similar to ratatouille, served with eggs. Onions are gently cooked until soft, then peppers, courgettes, and aubergine join in, simmering until tender. Fresh tomatoes and a mix of herbs like oregano, thyme, and bay leaves create a rich, aromatic base. Finally, eggs are cracked directly into the simmering pisto and cooked until their whites are set and the yolks are still runny. A sprinkle of fresh parsley finishes the dish, making it a hearty meal.
44 minServes 4
Method
4 steps · 44 min total
- 01
Cook the Onions and Garlic
In a large flameproof casserole or a cast-iron skillet, warm the 2 tablespoons of olive oil over low heat. Add the sliced onions and a pinch of salt, then cover and cook gently for about 15 minutes, stirring occasionally, until they're soft and translucent. Stir in the 4 chopped garlic cloves and cook for another 2 minutes, until fragrant. - 02
Add the Peppers
