Pisto con huevos
Pisto con huevos transforms Spain's answer to ratatouille into something entirely its own, with eggs finishing the dish into a satisfying meal. The key lies in patience: slowly caramelizing the onions and peppers builds a rich base that absorbs the oregano and thyme without any vegetable dominating the plate. Courgettes, added near the end, stay tender rather than collapsing into mush. Top with a fried or poached egg and you understand why this humble dish appears on tables from Madrid to Andalucía.
Instructions
step 1 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. step 2 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. step 3 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. step 4 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.
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