Photo : Shutterstock
Here’s the recipe of the Spanish version of the French ratatouille – Pisto con huevos a protein rich immunity booster, made using delicious seasonal ingredients, topped with an egg and then baked in the oven to add a dash of colour and a host of flavours to your #EasterSpecial palate.
Prep Time : 20 mins
Cook Time : 1 Hour
Serves – 4
Ingredients
2 tbsp olive oil
2 onions, finely chopped
4 garlic cloves, finely chopped
5 mixed peppers, chopped into chunks
1 heaped tsp dried oregano and thyme
4 bay leaves
2 Zucchinis, chopped into chunks
1 Aubergine, chopped into chunks
4 large tomatoes, roughly chopped
4 large eggs
½ small pack parsley leaves roughly chopped
Method:
Heat the oil in a pan. Add the onions and a sprinkle of salt, cook gently for 15 mins, stirring occasionally. Add the garlic and cook for another 2 mins. Next, throw in the peppers and cook stirring often, until the peppers are just tender.
Mix in the oregano, thyme, bay leaves, some black pepper and a little salt, if needed. Tip in the zucchini 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.
Carefully crack the eggs – 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.
