Spanish vegetable stew pisto
4 servings
60 minutes
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.
1
Cut the eggplant into small cubes.
- Eggplants: 1 piece
2
Place on paper towels, salt, and let sit for 10 minutes.
- 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.
- Eggplants: 1 piece
- Sweet pepper: 3 pieces
- Onion: 3 heads
- Olive oil: 90 ml
4
Then add the minced garlic and fry for 30 seconds.
- Garlic: 3 cloves
5
Add tomatoes, thyme, and rosemary, mix and leave on medium heat for 10 minutes.
- Canned tomatoes in pieces: 400 g
- Dried thyme: to taste
- 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.
- Eggplants: 1 piece
- Olive oil: 90 ml
7
In the same pan, sauté the zucchini for 4-5 minutes.
- Zucchini: 2 pieces
8
Add the fried zucchini and eggplant to the vegetables, mix, cover with a lid, and simmer for 20 minutes.
- Zucchini: 2 pieces
- 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.
- Sugar: to taste
- Salt: to taste
- Ground black pepper: to taste
- Chicken egg: 4 pieces
10
Cover with a lid and cook for another 4-5 minutes until the egg white sets.