Pisto con huevos Recipe (Ready in 65 Min)

A proper Spanish vegetarian built around courgettes, aubergine and tomato — roughly 65 minutes start to finish, and rated medium to make. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.

You'll mainly reach for frying pan / skillet. At medium difficulty across 6 steps, it's manageable with a little attention. As written, it's meat-free.

How to make it

Heat the oil in a large flameproof casserole dish or a cast-iron skillet over a low heat. Add the onions and a sprinkle of salt, cover and cook gently for 15 mins, stirring occasionally. Add the garlic and cook for another 2 mins.
Next, throw in the peppers and cook over a medium heat, covered, for about 5 mins, stirring every so often, until the peppers are just tender.
Mix in the oregano, thyme, bay leaves, some black pepper and a little salt, if needed.
Tip in the courgettes and aubergine, combine thoroughly, and cook over a medium heat, covered, for 10 mins.
Stir in the tomatoes, cover and cook for 20 mins, stirring occasionally.
Carefully crack the eggs over the pisto – try not to break the yolks. Cook in the sauce on a medium heat for 5-6 mins until the eggs are cooked through but still a little soft, then scatter with parsley before serving

You'll use: Frying pan / skillet

Tips & common questions

How long does Pisto con huevos take to make?

About 65 minutes from start to finish — an estimate based on the 6 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

Is Pisto con huevos vegetarian?

Its ingredients contain no meat or fish, so it's suitable for vegetarians. Check any cheeses for animal rennet if that matters to you.