Pisto with fried eggs
Spain's answer to ratatouille: slow-cooked pepper, aubergine, potato and tomato with runny eggs.
Cost at UK average prices for what the recipe uses. Your shop's live price is shown when you tap through from your list.
Ingredients
- Aubergine1 aubergine
- Peppers1 pepper
- White potatoes500 g
- Brown onions200 g
- Chopped tomatoes (tin)2 tins
- Free-range eggs8 eggs
- Sliced wholemeal bread320 g
- Garlic3 cloves
Also uses from the cupboard: vegetable oil, table salt, ground black pepper, granulated sugar. Missing any? You can add them to your shop on the shopping list.
Usually contains: Egg, Gluten.
Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.
Estimated from typical ingredient values, including a teaspoon of oil. Children's portions are smaller.
Method
- Chop the onion, garlic, pepper and aubergine into small pieces, and peel the potatoes and cut into 1 cm cubes. Heat 4 tablespoons of oil in a wide, deep frying pan over a medium-low heat and cook everything slowly for 20 minutes, stirring now and then, until soft.1 aubergine1 pepper500 g white potatoes200 g brown onions3 cloves garlic
- Add the chopped tomatoes, a teaspoon of sugar and a pinch of salt and simmer for 15 minutes, until thick.2 tins chopped tomatoes
- Make 8 dips in the sauce with the back of a spoon and crack an egg into each. Cover and cook for 5 minutes, until the whites are set.8 eggs
- Serve from the pan with the bread.320 g sliced wholemeal bread
Cook the veg low and slow. Rushing it gives you a watery stew instead of a sweet, rich one.
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