Spanish pisto with fried eggs
Spain’s answer to ratatouille: peppers, zucchini and onion slowly cooked down in olive oil and tomato until jammy, with eggs set right on top.
- 50 min total
- 25 min hands-on
- Anyone can make this
- Serves 2
- About $4.12 a serving
- 500 calories
- Good the next day
- Vegetarian
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 2 servings.
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 zucchini, diced
- 3 cloves garlic, minced
- 1½ cups crushed tomatoes
- 4 large eggs
- 1 French bread, for serving (optional)
From your pantry
- 3 tbsp olive oil
- ½ tsp sugar
- 1¼ tsp salt
- ¼ tsp black pepper
Each serving has about 500 calories, 21 g protein, 40 g carbs and 31 g fat, and costs about $4.12 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No green bell peppers? Yellow bell peppers work.
- No red bell peppers? Yellow bell peppers work.
- No zucchini? Yellow squash works.
- No crushed tomatoes? Diced tomatoes work.
- No French bread? Sourdough bread works.
Steps
Tap an underlined word for a quick explanation.
the onion, peppers and zucchini into ½-inch pieces and the garlic.
Dice. Dicing means cutting food into small, even cubes, usually a quarter to half an inch across. Pieces the same size cook at the same speed, so nothing burns while the rest catches up.
How you’ll know: Your pieces are little cubes about the size of a chickpea, and they all look close to the same.
Mince. Mincing means chopping something into the tiniest pieces you can, smaller than a grain of rice. Tiny pieces melt into the dish, so you get the flavor without biting into a chunk of garlic.
How you’ll know: Every piece is tiny and about the same size, and the pile starts to look almost like a paste.
Heat the oil in a large with a lid over medium heat. Cook the onion until soft, 5 minutes, then add the peppers and cook until soft, 6 to 8 minutes.
Skillet. A skillet is a frying pan: wide and flat with low, sloped sides. The shape lets steam escape, so food browns instead of stewing.
How you’ll know: It’s the pan you’d fry an egg in, and a 10 or 12 inch one handles most recipes.
Medium heatTimer: 13 min
Add the zucchini and garlic and cook, stirring now and then, until the zucchini is tender, 6 to 8 minutes.
Medium heatTimer: 7 min
Stir in the tomatoes, sugar, salt and pepper. uncovered, stirring now and then, until thick and jammy, about 15 minutes.
Simmer. Simmering means keeping a liquid just below a boil, with small bubbles rising gently. It cooks food evenly and lets a sauce thicken without scorching on the bottom.
How you’ll know: Small, lazy bubbles break the surface every second or so, and nothing is churning.
Medium heatTimer: 15 min
Dolly’s tip: It’s ready when a spoon dragged across the pan leaves a path that stays open for a second.Make 4 wells in the vegetables and crack an egg into each. Cover and cook over medium-low until the whites are fully set, 5 to 7 minutes.
Low heatTimer: 6 min
Food safety: For the safest eggs, cook until the whites are fully set and the yolks begin to thicken. Dishes made with eggs are done at 160°F.
Spoon onto plates with two eggs each and serve with crusty bread for mopping.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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