VEGETARIAN

Spanish Vegetable Stew Pisto

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Pisto is the Spanish version of ratatouille and shakshuka at the same time: first, vegetables are sautéed, and then eggs are cracked into them so that the yolk remains intact. It can also be made without eggs, in which case pisto is served with bread.

Ingredients

Courgette - 2 pieces
Eggplants - 1 piece
Sweet Pepper - 3 pieces
Onion - 3 heads
Canned Tomatoes (Pelati) - 15 oz
Garlic - 3 cloves
Dried Chamomile - to taste
Dried Rosemary - to taste
Olive Oil - 5 fl oz
Chicken Egg - 4 pieces
Sugar - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Cut the eggplant into small cubes.

Step 2

Place on paper towels, sprinkle with salt, and let sit for 10 minutes.

Step 3

Slice the remaining vegetables in the same way as the eggplant. Heat olive oil in a skillet and sauté the onions and peppers until soft, about 12–14 minutes over medium heat.

Step 4

Then add the minced garlic and sauté for 30 seconds.

Step 5

Add the tomatoes, thyme, and rosemary, stir, and let simmer over medium heat for 10 minutes.

Step 6

In a separate skillet, sauté the eggplant in a small amount of olive oil for 4–5 minutes. Transfer the eggplant to a clean dish.

Step 7

In the same skillet, sauté the zucchini for another 4–5 minutes.

Step 8

Add the sautéed zucchini and eggplant to the vegetables, stir, cover with a lid, and simmer for 20 minutes.

Step 9

Add sugar, salt, and pepper to taste, stir well, then make wells in the vegetable mixture and crack the eggs into them, ensuring the yolks remain intact.