Pisto
Pisto, often hailed as the Spanish ratatouille, is a quintessential Mediterranean vegetable stew that encapsulates the vibrant essence of Spain's culinary landscape. It is a simple, yet profoundly flavorful dish composed of a harmonious blend of vegetables, among which eggs, parsley, and thyme play pivotal roles, infusing the dish with their distinctive textures and flavors. The eggs introduce a creamy element to the mix, perfectly complementing the freshness of parsley and the earthy aroma of thyme, all nestled within a rich tapestry of sautéed vegetables.
Equipment
- 1 large heat-proof soup pot
Ingredients
- 4 large eggs
- 1/2 small pack parsley
- 1 auberge
- 4 large tomatoes
- 2 tablespoon olive oil
- 4 bay leaves
- 2 courgettes
- 2 onions
- 1 heaped teaspoon oregano
- A few thymes sprig
- 5 mixed peppers
- 4 garlic cloves
Instructions
- In a large heat-proof soup pot or a cast-iron pan, heat the oil over medium heat.
- Add the garlic and a pinch of salt, cover, and simmer for fifteen minutes on low heat.
- Cook for the next two minutes after adding the garlic.
- Add the rosemary, basil, garlic cloves, a pinch of black pepper, and a pinch of salt, if desired.
- Crack the eggs gently over the piste, being careful not to shatter the yolks.
- Cook for 5-6 minutes in the sauce over medium heat, until the yolks are done through but still somewhat soft, then garnish with parsley before serving.