Spanish Vegetable Pisto with Eggs  One-Pot Recipe!

Ingredients you’ll need to make pisto

• 1 large eggplant (aubergine), diced
• Extra virgin olive oil 
• 1 large onion, peeled and diced
• 1/2 long red chilli, diced (or 1/2 teaspoon chili flakes)
• 1 red bell pepper/capsicum, diced
• 1 green bell pepper/capsicum, diced
• 2 small to medium zucchinis (courgettes), peeled and diced
• 2 cloves of garlic
• 1 x 14.5 oz (400 gram) can of crushed tomatoes
• 1.5 teaspoons of salt
• 2 teaspoons of smoked paprika
• 1 teaspoon of cumin
• 4 eggs (optional)

Equipment needed

• 1 large 12-inch (30cm) deep-sided frying pan with lid

About This Recipe

As far as recipes from Spain go, Pisto is perhaps one of the most quintessential Spanish dishes. It’s served everywhere at all times throughout the year and one of the beauties of Pisto is it’s a delicious veggie stew that can be made in just over an hour and with just about whatever vegetables you have on hand. 

Traditionally, it’s a rich stew with a tomato, onion, and garlic base as the sauce, that’s then complemented with seasonal veggies. It’s most common to find it using zucchini (courgette), peppers, and eggplants (aubergines), but don’t be afraid to throw pretty much any vegetable you like in. 

When it comes to vegetable stews, pisto is perfect for experimentation and can be made to suit the variety of vegetables available from season to season. Got some spare pumpkin? Throw it in the pot. Have a few spare radishes, in they go! No matter what veggies you use, stewing them down and using the base sauce will result in an impressive and hearty vegetable stew.

Where is Pisto from in Spain?

Pisto (also known as Pisto manchego) is a Spanish dish that’s served all over Spain. It is originally from the regions of Murcia, Castilla La Mancha, and Extremadura, and is typically made using tomatoes, onions, garlic, eggplant or courgettes, green and red peppers, and olive oil. 

One of the most famous towns in Castilla-la Mancha is the dramatic cliff edged town of Cuenca, a favorite for international tourists. If you’re ever in Spain, be sure to check out all that Castilla-la Mancha tourism has to offer as it’s full of wonderful gems and incredible Spanish food! 

Pisto ‘vs’ Ratatouille recipe

Pisto is the Spanish version of ratatouille from France, Italy’s caponata or imam bayildi hailing from Turkey. All of these well-known recipes have evolved from a heritage of vegetable stew recipes and all are made with virtually the same ingredients such as tomatoes, zucchini, eggplant, red and green peppers.  

Spanish Pisto is typically made using a combination of tomatoes, onions, eggplant or courgettes, green and red peppers, and olive oil. Pisto recipes tend to vary throughout Spain, and often feature seasonal vegetables too. 

Pisto can be served as a main meal or a tapas, and comes as a vegetable stew, often served with eggs on top. Some pisto recipes use spices such as cumin and smoked paprika, while others rely on the full flavor of the tomato, onion, and garlic sauce to flavor the stew.

Is Pisto vegan?

Pisto can easily be made as a vegan meal (just don’t add the eggs). It’s literally all veggies so it’s perfect for meatless Mondays or served as a hearty meal for vegans or vegetarians. 

Spanish food culture often focuses on meat dishes such as famous hams and cuts of pork (Jamón Ibérico is one good example). Pisto is sometimes deemed the underdog and served as an accompaniment to meat dishes or as a tapas serving in some major Spanish cities. 

Pisto is packed full of nutrients, high in protein, high in fiber, and also great for those on the Whole 30 diet plan or for those looking for a healthy and filling meal.

How to make Pisto with eggs (step-by-step)

• In a large pot on medium-high heat, add the olive oil and the onions. Cook for around 5 minutes or until the onions start to become golden. 
• Next, add the garlic, and cook for around 2 minutes. 
• Add the tomatoes, paprika, cumin, chili flakes, eggplant, and red and green peppers and reduce the heat to medium. Stir ingredients and simmer for around 5-10 minutes with the lid off. Add the zucchini and stir through again. 
• Season to taste with some salt and pepper, then simmer on medium heat with the lid on for around 35-40 minutes. 
• Crack the 4 eggs over the top of the pisto and simmer with the lid off for around 5 minutes more or until the eggs are cooked.

Pisto with Eggs – Cooking Tips and FAQs

Is pisto with eggs healthy?

This recipe is very healthy. It contains loads of veggies making it high in fiber and a good source of protein. A 180g serving has just 240 calories. 

• Carbs 21.8g 
• Fiber 8.3g 
• Protein 9.9g 
• Iron 3mg
• Potassium 1004mg

Is pisto with eggs easy to make?

Pisto with eggs takes around an hour to cook and is a great one-pot recipe that can be left to bubble away on the stove without much attention.

Prep time: 20 minutes
Cook time: 40mins-1 hour
Total time: 1 hour.

Is this recipe suitable for the Keto diet?

Pisto can be made with low-carb veggies making it ideal for when you are on the Keto diet plan. Eggs are also considered Keto-friendly!

Is pisto with eggs OK on the Whole30 diet?

Yep, some. more good news! Pisto with eggs is ideal for when. you are on the Whole30 elimination diet plan. 

Does pisto with eggs have carbs?

Yes, this Pisto with eggs recipe contains low amounts of carbs.

• A 180g serving contains 21.8g of carbs