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EasyCook
EasyCook
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Spanish vegetable stew pisto

4 servings

60 minutes

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Pisto is a Spanish version of ratatouille and shakshuka at the same time: first, vegetables are stewed, and then eggs are cracked into them so that the yolk remains whole. You can also make it without eggs, in which case pisto is served with bread.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
0kcal0grams0grams0grams
Ingredients
4servings
Zucchini
2 pieces
Eggplants
1 piece
Sweet pepper
3 pieces
Onion
3 heads
Canned tomatoes in pieces
400 g
Garlic
3 cloves
Dried thyme
to taste
Dried rosemary
to taste
Olive oil
90 ml
Chicken egg
4 pieces
Sugar
to taste
Salt
to taste
Ground black pepper
to taste
Cooking steps

  • 1

    Cut the eggplant into small cubes.
    Required ingredients:
    1. Eggplants: 1 piece

  • 2

    Place on paper towels, salt, and let sit for 10 minutes.
    Required ingredients:
    1. Salt:  to taste

  • 3

    Cut the remaining vegetables like the eggplant. Heat olive oil in a pan and sauté the onion and peppers until soft for 12-14 minutes over medium heat.
    Required ingredients:
    1. Eggplants: 1 piece
    2. Sweet pepper: 3 pieces
    3. Onion: 3 heads
    4. Olive oil: 90 ml

  • 4

    Then add the minced garlic and fry for 30 seconds.
    Required ingredients:
    1. Garlic: 3 cloves

  • 5

    Add tomatoes, thyme, and rosemary, mix and leave on medium heat for 10 minutes.
    Required ingredients:
    1. Canned tomatoes in pieces: 400 g
    2. Dried thyme:  to taste
    3. Dried rosemary:  to taste

  • 6

    In a separate pan, sauté the eggplant in a small amount of olive oil for 4-5 minutes. Transfer the eggplant to a clean dish.
    Required ingredients:
    1. Eggplants: 1 piece
    2. Olive oil: 90 ml

  • 7

    In the same pan, sauté the zucchini for 4-5 minutes.
    Required ingredients:
    1. Zucchini: 2 pieces

  • 8

    Add the fried zucchini and eggplant to the vegetables, mix, cover with a lid, and simmer for 20 minutes.
    Required ingredients:
    1. Zucchini: 2 pieces
    2. Eggplants: 1 piece

  • 9

    Add sugar, salt, and pepper to taste, mix well, make indentations in the vegetable mixture and crack the eggs into them so that the yolk remains intact.
    Required ingredients:
    1. Sugar:  to taste
    2. Salt:  to taste
    3. Ground black pepper:  to taste
    4. Chicken egg: 4 pieces

  • 10

    Cover with a lid and cook for another 4-5 minutes until the egg white sets.