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Spanish Pisto
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Spanish Pisto

Spanish Pisto - a tasty twist on a hearty vegetable stew. This tasty mix of fresh, seasonal vegetables baked with eggs is a staple for the colder months. Serve with ciabatta to soak up every last bit of goodness.
Makes 4 Serves
Prep Time 15 minutes
Cook Time 35 minutes
Easy As


¼ cup olive oil
1 red onion, diced
2 cloves garlic, chopped
1 red pepper, diced
1 yellow pepper, diced
1 small eggplant, diced into 1 cm pieces
½ tsp salt
400 g can Wattie's Crushed and Sieved Tomatoes
½ cup water
4 Eggs
2 Tbsp chopped parsley

NUTRITION INFORMATION: Average Quantity per Serving

Serving size (Avg): 355g

Energy 1160kJ
Protein 10.1g
Fat, total 19.0g
- saturated fat 3.4g
Carbohydrate 13.0g
- sugars 11.9g
Dietary Fibre 7.8g
Sodium 530mg
Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.
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Made with


Step 1
Heat the olive oil in a large, deep frying pan over medium low heat. Add the onion, garlic, red pepper and yellow pepper and cook for 10 minutes, until well softened. Add the eggplant and salt and cook for a further 5 minutes until the eggplant softens and has absorbed the oil.
Step 2
Stir in the Wattie's Crushed and Sieved Tomatoes and water. Bring to the boil then simmer for 10 minutes until the eggplant is very soft and the sauce is thick. Season to taste with pepper.
Step 3
Meanwhile, preheat the oven to 200C. Spoon the hot pisto mixture into one large or 4 small oven proof dishes. Make wells in the pisto mixture for the eggs to sit in. Crack an egg into each well.
Step 4
Bake the pisto in the oven for 8 to 10 minutes, until the egg whites are cooked but the egg yolks are still runny. Garnish your spanish pisto with chopped parsley.


Serve with toasted cheesy onion ciabatta for main
Make it a main meal with our Toasted Cheesy Onion Ciabatta.
What do I need?
Select All
olive oil
red onion
cloves garlic
red pepper
yellow pepper
small eggplant
Wattie’s Crushed and Sieved Tomatoes
chopped parsley
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