Spanish Pisto

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Pisto is a delicious dish from Spain, rich in vegetables, served with toasted bread and finished with a fried egg. I’d describe it as somewhere between a French ratatouille and a Middle Eastern Shakshuka, both absolutely delicious. The vegetables in the pisto are finely chopped and small enough to make almost thick sauces or stews. In this recipe, I put it in a one pot dish and cook the eggs directly in the plunger. Serve this on some toasted baguette and you will be in heaven!

I received a box of ingredients directly from Spain from “Try The World”. I’ve seen a lot of commercials for companies that make me drool, so when they offered to send me a box to try them out, I couldn’t resist. Every 2 months, they will send you a box of 7 different foods from different countries each time. How cool is that? Their latest box comes from Spain and includes some Spanish desserts, Spanish olive oil, Spanish paprika, tomato sauce, rose petal jam and exotic marinated mussels. It’s a great way to try new things and experience all the delicious food in the world.click here Order a Spanish box before October 30, and get a free Paris box! This recipe uses two ingredients from my Spanish box for your enjoyment.

Spanish Pisto Frying Pan with Eggs Straight into the Pisto

production time: 35 minutes
yield: 6 servings

raw material

3 tablespoons Spanish olive oil
1 onion, small dice
1 zucchini, small
1 red bell pepper, small dice
1 green pepper, small dice
4 cloves of garlic, finely chopped
2 teaspoons hot Spanish paprika
2 cans (15 ounces) fire-roasted diced tomatoes
3/4 teaspoon salt
6 eggs

instruct

1. Heat olive oil in a large, heavy oven-safe skillet over medium-high heat. Add onion, zucchini and bell pepper. Saute until vegetables are tender, about 5-7 minutes.

2. Add garlic and chilli powder and fry for a minute.

3. Pour in the chopped tomatoes, add salt and stir. Bring to a simmer, reducing heat to medium-low. Simmer for 15 minutes. While waiting preheat oven to 375 degrees.

4. Make 6 wells in the tomato mixture to hold the eggs. Crack the egg directly into the hole.

5. Transfer skillet to preheated oven and cook until egg whites are set, about 8 to 10 minutes.

6. Serve hot with bread.

options:

Instead of baking eggs directly in the veggie mix, you can fry them on their own for a side dish, or skip the eggs and bake them together for a more ratatouille version.

Arrange slices of Manchego cheese on top of the dish, and place it in the oven for Pisto Manchego, a regional version of the dish.

Spanish Pistoga eggs, poached in a frying pan, ready to be added to some freshly baked bread