Spanish Pisto con Huevo (a whole lovely lot of vegetables and some eggs, yummy!).

 

Perfect for breakfast, lunch or dinner or all three in fact. Double up and save time for meals on the go.

This is one of my personal favourites. It’s healthy, quick, simple and absolutely delicious! It’s tasty even when cold.

Most of the ingredients you’ll have in your fridge!

 

For this recipe you will need:

  • 2 tbsp of olive oil
  • 2 onions
  • 4 garlic cloves
  • 5 mixed peppers
  • 1 heap of oregano
  • 4 bay leaves
  • 2 cougettes
  • 1 aubergine
  • 4 large tomatoes
  • ½ small pack of parsley
  • 4 large eggs

 

Method:

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Give it a whirl and let me know how you get on.

 

Much love,

Tilly Kyle

Personal Trainer BBG Sevenoaks