A rustic Spanish classic, very much like ratatouille but served with an egg on top. Our recipe is very versatile and could be made with a variety of vegetables. Dip crusty bread into the soft eggs and mop up the garlicky vegetables for a great lunch or light supper.
Serves 2, with ALL 5 of your 5-a-day
2 tbsp olive oil 1 large red onion, finely chopped (160g) 4 garlic cloves, finely chopped 1 red chilli, finely chopped 1 small aubergine, cut in bite sized pieces (160g) 1 red pepper, cut in bite sized pieces (160g) 1 courgette, cut in bite sized pieces (160g) 2 tomatoes, roughly chopped sea salt and freshly ground black pepper a few thyme leaves 1 tsp Spanish sweet paprika 230g can of chopped tomatoes handful of parsley leaves, chopped 2 eggs 20g Manchebo cheese, finely grated Crusty bread to serve
Pisto Con Huevos
Preheat the oven to 190 degrees.
Heat the oil in a heavy-based saucepan and fry the onion until soft. Add the garlic and chilli and continue cooking for a further two minutes before adding the rest of the vegetables. Season with salt, pepper, thyme and paprika. Add the canned tomatoes and cook uncovered for 20-30 minutes until all the vegetables are soft and sweet.
Take off the heat and mix in the parsley (reserving a few leaves to serve). Spoon the pisto into an ovenproof dish and make 2 dips for the eggs. Crack the eggs into the hollows and bake in the oven for about 15 minutes, or until the whites have just set but the yolks are still runny.
Remove from the oven and sprinkle with the cheese, remaining parsley and a little paprika.