Spanish Vegetable Pisto with Eggs - One Pot recipe!
The beauty of vegetable pisto with eggs is it’s made using one large pot and can be made easily in around an hour. This recipe served 4-6 people. Originating from Castilla-La Mancha cuisine, Pisto (also called Pisto manchego in Murcia) is a delicious and warming vegetarian Spanish stew that makes the most of easy-to-find vegetables and a few simple spices. It is perhaps one of the most recognizable Spanish foods, found all over the Spanish mainland and throughout the Spanish isles.
Equipment
- 1 large 12-inch (30cm) deep-sided frying pan with lid
Ingredients
- 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 zucchini courgette, peeled and diced
- 2 cloves of garlic
- 1 x 14.5 oz 400 gram can of crushed tomatoes
- 1.5 teaspoons salt
- 2 teaspoons of smoked paprika
- 1 teaspoon of cumin
- 4 eggs Freerange
Instructions
- 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.