Pisto con huevos

Pisto con huevos

Thrive on Five
Dan Jones

A rustic Spanish classic, very much like ratatouille but served with an egg on top. Our recipe is very versatile and could be made with a variety of vegetables. Dip crusty bread into the soft eggs and mop up the garlicky vegetables for a great lunch or light supper. This is also lovely with ham.


Quantity Ingredient
2 tablespoons olive oil
1 large red onion, finely chopped, (160g)
4 garlic cloves, finely chopped
1 red chilli, finely chopped, (optional)
small aubergine, cut into bite-sized pieces, (160g)
1 red pepper, cut into bite-sized pieces, (160g)
1 courgette, cut into bite-sized pieces, (160g)
2 tomatoes, roughly chopped
sea salt
freshly ground black pepper
a few thyme leaves
1 teaspoon good-quality spanish sweet paprika, plus more to serve
230g can of chopped tomatoes
handful parsley leaves, chopped
2 eggs
20g manchego cheese, finely grated
crusty bread, to serve


  1. Preheat the oven to 190°C.
  2. Heat the oil in a heavy-based saucepan and fry the onion until soft. Add the garlic and chilli and continue cooking for a further two minutes before adding the rest of the vegetables. Season with salt, pepper, the thyme and paprika. Add the canned tomatoes and cook uncovered for 20–30 minutes until all the vegetables are soft and sweet.
  3. Take off the heat and mix in the parsley (reserving a few leaves to serve). Spoon the pisto into an ovenproof dish and make two dips for the eggs. Crack the eggs into the hollows and bake in the oven for about 15 minutes, or until the whites have just set but the yolks are still runny.
  4. Remove from the oven and sprinkle with the cheese, remaining parsley and a little paprika.
  5. Serve with lots of crusty bread.
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