Pisto Con Huevos Recipes

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PISTO CON HUEVOS



Pisto con huevos image

This traditional Spanish take on ratatouille uses delicious seasonal ingredients. Serve with country-style bread and fruity red wine

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 1h20m

Number Of Ingredients 12

2 tbsp olive oil
2 onions , finely chopped
4 garlic cloves , finely chopped
5 mixed peppers , chopped into chunks
1 heaped tsp dried oregano
a few thyme sprigs, leaves picked
4 bay leaves
2 courgettes , chopped into chunks
1 aubergine , chopped into chunks
4 large tomatoes , roughly chopped
4 large eggs
½ small pack parsley , leaves roughly chopped

Steps:

  • Heat the oil in a large flameproof casserole dish or a cast-iron skillet over a low heat. Add the onions and a sprinkle of salt, cover and cook gently for 15 mins, stirring occasionally. Add the garlic and cook for another 2 mins.
  • Next, throw in the peppers and cook over a medium heat, covered, for about 5 mins, stirring every so 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 courgettes 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 over the pisto - 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

Nutrition Facts : Calories 280 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 20 grams sugar, Fiber 14 grams fiber, Protein 13 grams protein, Sodium 0.2 milligram of sodium

PISTO CON HUEVOS



Pisto con huevos image

This dish is straight out of Central Spain, La Mancha. Best at the height of summer when the vegetables are bursting with flavour. The trick to this dish is to use sparingly the EVOO (Extra Virgin Olive Oil) - just enough to kick off the onions and garlic stage. As the vegetables cook slowly in their own juices the flavours are elevated to heights of greatness.

Provided by Esteban Yebam

Time 1h35m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Note: No need to be strict with the peppers and colour. Mix and match on availability, just make sure there are lots! If desired you could also combine some hot ones.
  • A note on the cooking dish: Traditionally the dish should be wide high-sided cazuela-style that can take heat direct and hot ovens. Anything similar would suffice. The recipe starts off using the cazuela on the hob and finished off in the oven.
  • Method Start off preparing the tomatoes; Core and very lightly cross-slash the bottoms. Plunge into boiling water. Bring water back to the boil and boil for 30secs. Remove the tomatoes and set aside to cool. When cool slide/peel off the outer skins and over a bowl carefully pull apart the tomatoes and separate the seeds from the tomato. Roughly chop the tomato pulp. Chuck away the seeds or keep them for another time.
  • In a dash of EVOO in the cazuela start frying the onions. Start off with 5mins at a high heat then sprinkle in the salt and turn down heat to low and cook until half done, stirring from time to time. Throw in the garlic and cook both for another 15mins (or until onion mix is almost done) on low heat and covered. Keep stirring from time to time.
  • Next throw in the chopped peppers, raise heat to medium, covered and stirring from time to time. Keep cooking and stirring the peppers to stop sticking and cook until they are just tender (this may take longer than you think). Turn oven on, set to 150C.
  • Mix in the oregano and thyme, bay leaves, black pepper and salt if needed. Next throw in the chopped courgettes and aubergine, combine thoroughly, and cook on medium heat for 10mins covered.
  • Stir in the chopped tomato pulp and cook for 20mins covered, stirring occasionally. Remove from heat, sprinkle in parsley and carefully crack the eggs over the pisto. Do not include any broken yokes as this will diminish the dish. Place in the oven, or under grill and cook until eggs are cooked but still soft.
  • Serve with good country style bread and fruity (Spanish) red wine.

HUEVOS FRITO CON PISTO (FRIED EGGS WITH VEGETABLES)



Huevos Frito con Pisto (Fried Eggs with Vegetables) image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 16

2 tablespoons olive oil
1/4 pound Canadian bacon, diced into 1/2 inch pieces
1 onion, chopped
3 garlic cloves, finely chopped
1 green pepper, seeded and chopped
3 medium Italian Roma tomatoes, skinned, seeded, chopped and juice reserved, or 8 ounces canned chopped tomatoes, with juice
1/2 small pumpkin or butternut squash, cut into 1/2 inch cubes
1 zucchini, cut into 1/2-inch cubes
1 chayote, cut into 1/2 inch cubes
Salt and freshly ground black pepper
Pinch of nutmeg
Olive oil for frying
4 to 8 eggs (one or two per person)
2 tablespoons finely chopped parsley
Grated Manchego, for garnish
Crema (recipe below), for garnish

Steps:

  • Heat the olive oil in a large skillet. Add the bacon and cook until brown. Add the onion and saute over medium heat. When the onions start to brown add the garlic. Cook a few minutes more, then add the peppers and cook 5 more minutes. Add the tomatoes and their juice and pumpkin or butternut squash and cook over low heat for 10 minutes. Add the zucchini and chayote. If the mixture is dry, add chicken stock or water). Cook for another 5 to 10 minutes or until the mixture has formed a thick sauce. Season with salt, pepper and nutmeg.
  • Cook eggs as desired (poached, fried, over easy...), then garnish with parsley, cheese and a small dollop of crema.

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