Spanish Pisto con Huevos
Savoury slow-stewed peppers, courgettes and tomatoes crowned with gorgeously runny poached eggs.
Ingredients
2 tbsp olive oil500ml
2 brown onions, chopped1kg
4 garlic cloves, chopped3 pack
5 mixed peppers, chopped3 pack
1 tsp dried oregano14g
4 sprigs fresh thyme20g
4 bay leaves5g
2 courgettes, diced3 pack
1 aubergine, diced1 pc
4 large tomatoes, chopped6 pack
4 large free-range eggs6 pack
Handful fresh flat-leaf parsley, chopped30g
Method
- 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
Cost to cook
4
serves 4 ·
Mostly estimated prices. Full-pack shop cost · about £5.15 of it is what this recipe actually uses.
Find it in store
Search the ingredients at your stores:
Tesco Asda
£9.96 est. · serves 4