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.
NUTRITION INFORMATION: Average Quantity per Serving
Serving size (Avg): 355g
- saturated fat
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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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.
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.
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.
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.