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Pisto Con Huevos – A Rustic Spanish Classic


2 tbsp olive oil
1 large red onion, finely chopped
3 cloves garlic, finley chopped
1 red chilli, finely chopped (optional)
1 medium aubergine, 1 cm diced
1 medium courgette, 1 cm diced
1 large red pepper,deseeded 1 cm diced
3 or 4 small green peppers, (see picture above) deseeded 1 cm diced
3 -5 plum tomatoes (depending on size), chopped
salt & black pepper
a few sprigs of fresh thyme, leaves removed from stem
1 tsp paprika
3 tbsp tomate frito (tomato passata/puree)
a handful of fresh parsley, chopped plus extra for garnish
1 large egg per person
finely grated manchego (or other hard cured cheese), for garnish

SERVE WITH: Lightly toasted, cheese topped bread, with paprika and black pepper


  1. Heat the oil in a large saucepan over a medium heat then add the onions and a pinch of salt. Cook for 4-5 minutes until softened then add the garlic and chilli and cook for another 2 minutes.
  2. Throw in all of the diced vegetables, season well with salt and black pepper and add in the thyme leaves, paprika and tomate frito/passata/puree. Stir everything together well and cook uncovered, stirring occasionally until all the vegetables are cooked and fairly soft, about 20-25 minutes.
  3. Stir through the chopped parsley and taste for seasoning, add more salt if necesssary. You can keep it now until you are ready to serve.
  4. To serve, preheat oven to 190 C. Divide the pisto between 2 or 3 ovenproof serving dishes, spread it out in an even layer and make a little dip in the centre for the egg. Crack the egg into the dip and bake in the oven for 10-15 minutes until the white of the egg is just set but the yolk is still runny.
  5. Remove from the oven, season the egg with a little salt, pepper & paprika then sprinkle over the fresh parsley and grated cheese.

Servings: Serve with good bread for dipping in the pisto and egg yolk.

Preparation Time: 



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