Ratatouille with Fried Eggs (Pisto con Huevos Fritos)
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Ingredients
- 4 large eggs
- 1 aubergine, diced
- 2 courgette, diced
- 1 red pepper, diced
- 1 green pepper, diced
- 1 onion, finely chopped
- 3 ripe tomatoes, finely chopped
- 4 tbsp olive oil
Nutrition (per serving)
- Calories
- 300 kcal
- Protein
- 12.3 g
- Carbohydrate
- 13 g
- of which sugars
- 10.6 g
- Fat
- 21.1 g
- of which saturates
- 4.3 g
- Fibre
- 5.9 g
- Salt
- 0.28 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat half the olive oil in a large pan and fry the onion and peppers for 8 minutes until softened.
- 2
Add the aubergine and courgette and cook for 10 minutes, stirring often, until tender.
- 3
Stir in the tomatoes and simmer for 10 minutes until the vegetables are soft and the mixture has thickened. Season well.
- 4
Heat the remaining olive oil in a separate frying pan and fry the eggs until the whites are set and the yolks still soft.
- 5
Spoon the pisto onto plates and top each with a fried egg to serve.
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