Pisto con Huevos

Instructions

1. 1

   Sauté Onions and Garlic

   7 min

   In a spacious flameproof casserole or a cast-iron skillet, pour in 2 tablespoons of olive oil and set the heat to low. Add in 2 finely chopped onions along with a pinch of salt to enhance their sweetness. Cover the skillet and let the onions soften for about 15 minutes, stirring occasionally to prevent sticking. Afterward, introduce 4 chopped garlic cloves and sauté them for an additional 2 minutes until fragrant but not browned.

2. 2

   Cook Mixed Peppers

   19 min

   Now, incorporate 5 mixed peppers, chopped into bite-sized pieces, into the skillet. Raise the heat to medium and cover the skillet again, allowing the peppers to cook for approximately 5 minutes. Stir occasionally until they soften and become tender, which will enhance their natural sweetness.

3. 3

   Add Vegetables and Spices

   19 min

   Stir in 1 teaspoon of oregano, several fresh thyme sprigs, and 4 bay leaves, seasoning the mixture with freshly ground black pepper and additional salt to taste. Next, add 2 chopped courgettes and 1 chopped aubergine, mixing everything well to combine. Cover the skillet and let it cook over medium heat for 10 minutes, then introduce 4 large tomatoes, cover once more, and let the mixture simmer for 20 minutes, stirring occasionally to prevent sticking.

4. 4

   Top with Eggs and Finish

   22 min

   Carefully crack 4 large eggs over the simmering vegetable medley, ensuring the yolks remain intact. Cook on medium heat for about 5-6 minutes, or until the egg whites are set but the yolks are still slightly soft for a creamy texture. Finally, sprinkle a handful of parsley over the top for a fresh flavor boost before serving.

FAQ