Ingredients
- 5 tbsp olive oil
- 0.5 tsp freshly ground black pepper
- 1.5 tsp fine sea salt
- 15 g fresh flat-leaf parsleychopped
- 4 eggs large free-range eggs
- 1 tsp dried oregano
Spain's answer to ratatouille - courgette, pepper and aubergine cooked right down - with eggs baked into the top.
Prep
20 mins
Cook
50 mins
Servings
4
Per serving
£1.60
Difficulty
easy
Heat 3 tbsp of the oil in a wide ovenproof frying pan over a high heat and fry the aubergine with a pinch of the salt for 8 minutes until browned and collapsing. Tip onto a plate.
Add the remaining oil and cook the courgette for 5 minutes until golden at the edges, then add to the aubergine.
Cooking the vegetables separately takes ten extra minutes and is the entire difference between pisto and vegetable soup.
Turn the heat down and cook the onion and both peppers with the rest of the salt for 12 minutes until soft and sweet. Stir in the garlic and paprika for a minute.
Return the aubergine and courgette, add the tomatoes, sugar, oregano and pepper, and simmer uncovered for 20 minutes, stirring now and then, until thick with no watery pool at the edges.
Heat the oven to 190C fan. Make four hollows in the pisto and crack an egg into each. Season the eggs and bake for 9-11 minutes until the whites are set but the yolks still move.
Scatter with parsley and serve straight from the pan.