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Spanish Pisto with a fried egg

Method

  • Heat ½ cup oil in a large heavy-bottomed pot and gently sauté the onions, garlic and chillies until tender, regularly stirring.
  • Add the paprika and stir until toasted.
  • Then add the eggplant, zucchini and capsicums. Stir well and cook for 5 mins until well coated, adding a little more oil if too dry.
  • Add ½ cup stock with the tomatoes, quite a bit of seasonings and the bay leaves. Mix well, turn down the heat and gently cook for about 20 mins until the vegies are tender, stirring now and again and adding more stock as needed.
  • Remove the pot from the heat, take out the bay leaves and stir through the parsley.
  • At the same time, fry the eggs in another pan with a thin layer of hot oil.
  • To serve, mound the stew in individual flat soup bowls and top with a fried egg.

Ingredients

  • olive oil
  • 1 large red onion
  • 1 large brown onion, finely chopped
  • 4 large garlic cloves, crushed
  • 2 small red chillies, seeded & finely sliced
  • 1 heaped tbsp smoked (or plain) paprika
  • 1 medium-large eggplant, cut into 2 cm cubes
  • 2 zucchini, cut into 2 cm cubes
  • 2 each red & green capsicums, cored, seeded & cut into 2 cm cubes
  • ½-1 cup vegetable stock
  • 1 punnet cherry tomatoes, halved
  • sea salt & freshly ground pepper
  • 3 large bay leaves
  • 2 heaped tbsp chopped fresh Italian (flat leaf) parsley
  • 6 large eggs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm