Pisto with Eggs

Name: Pisto with Eggs
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 pcs Eggs; 4 leaves Bay leaf; 1 tsp Dried oregano; 1 handful Fresh parsley; 1 sprig Fresh thyme; 2 tbsp Olive oil; 5 pcs Bell peppers; 1 pcs Eggplant; 4 clove Garlic clove; 2 pcs Onion; 4 pcs Tomatoes; 2 pcs Zucchini

1 hour

4 servings

Simple

Savor this classic Spanish Pisto, a vibrant vegetable stew bursting with flavors of bell peppers, zucchini, and eggplant. Crowned with perfectly cooked eggs, it's a comforting and hearty meal perfect for a relaxed dinner or weekend lunch.

Steps

Heat the olive oil in a large flameproof casserole dish or a cast-iron skillet over a low heat. Add the chopped onions and a sprinkle of salt, cover and cook gently for 15 minutes, stirring occasionally. Add the chopped garlic cloves and cook for another 2 minutes.

Next, add the bell peppers and cook over a medium heat, covered, for about 5 minutes, stirring every so often, until the peppers are just tender.

Mix in the dried oregano, fresh thyme sprigs, bay leaves, some black pepper, and a little salt if needed. Tip in the chopped zucchini and eggplant, combine thoroughly, and cook over a medium heat, covered, for 10 minutes.

Stir in the large tomatoes, cover and cook for 20 minutes, 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 minutes until the eggs are cooked through but still a little soft, then scatter with fresh parsley before serving.