A MEAL YOU CAN MAKE
Pisto with eggs
A slow-softened vegetable stew topped with eggs and served with bread.
About 55 minutes · 2 servings · Hob · large lidded pan · knife · board · measuring tools
Open guided recipe →Check off each action, expand the help you need and keep track of your cooking timers. You can cook this meal on its own.
Ingredients · 2 servings
- 250g Courgette, 1 cm dice
- 200g Aubergine, 1 cm dice
- 150g Red pepper, diced
- 120g Onion, diced
- 400g Tinned tomatoes
- 25ml Olive oil
- 4 whole Eggs
- 120g Bread, to serve
Allergens: Egg and wheat/gluten. Check all ingredient labels; brands and substitutions can change allergens. Check ingredient packets and any substitutions.
Estimated nutrition per serving
~485 kcal · 24g protein · 50g carbohydrate · 23g fat.
Calculated from ingredient references. Brands, swaps, portions and cooking losses change the result.
The method
Get everything ready
Dice vegetables evenly. Set out tomatoes, oil, eggs and bread.
Soften the vegetables
Warm most of the oil over medium heat. Stir onion and pepper until softened. Add aubergine and courgette and cook, turning regularly, until beginning to soften.
Stew gently
Add tomatoes and partially cover. Simmer on low until aubergine is completely soft and sauce thickened. Add a splash of water if it catches. Transfer to warm serving bowls.
Cook the eggs
Warm remaining oil in the pan over medium-low heat. Add eggs and cover until whites and yolks are set; work in batches if needed.
Check and serve
Put cooked eggs on the vegetable stew and serve promptly with bread.
Check: Confirm all earlier doneness checks before serving. A timer alone cannot confirm food is ready.
Make the kitchen ready again
Switch off heat that is no longer needed. Put leftovers in shallow containers for prompt cooling. Let hot equipment become safe to handle, then wash the pan, tray and utensils before the next dish. Allow longer if needed.
Cooling, storing & reheating
Divide leftovers into small portions, cool and refrigerate within 1–2 hours. Keep your fridge at 0–5°C. Eat within 48 hours or freeze promptly. Defrost in the fridge and use within 24 hours of fully defrosting. Reheat only once, until steaming hot throughout. Follow any stricter pack instructions.
Owner-reported kitchen testing covers this recipe at 2 and 4 servings.
Preparation: about 12 min · Cooking: about 38 min. The total also allows for preheating, resting and clearing up. Four portions can need extra batches and time.
Recipe background and sources
La Mancha-inspired vegetable stew. Morsilo’s quantities and instructions are our own development version. Reference recipes can use different amounts and methods.
Reference photos, when shown, illustrate the dish; they do not show a kitchen-tested Morsilo result.