Healthy egg recipe for 4 people, takes only 20 mins; recipe has olive oil, onion, garlic cloves, pepper, oregano, thyme, bay leaf, courgette, aubergine, tomato, large egg and parsley.
Pisto con huevos
Course: Healthy egg
Servings
4
servings
Prep time
20 mins
Ingredients
- Olive Oil: 2 tbsp olive oil
- Onion: 2 onions, finely chopped
- Pepper: 5 mixed peppers, chopped into chunks
- Tomato: 4 large tomatoes, roughly chopped
- Courgette: 2 courgettes, chopped into chunks
- Parsley: 1/2 small pack parsley, leaves roughly chopped
- Garlic Cloves: 4 garlic cloves, finely chopped
- Aubergine: 1 aubergine, chopped into chunks
- Oregano: 1 heaped tsp dried oregano
- Bay Leaf: 4 bay leaves
- Thyme: a few thyme sprigs, leaves picked
- Large Egg: 4 large eggs
Directions
- 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
