Tuesday, September 18, 2012
PISTO CON HUEVOS (SPANISH RATATOUILLE WITH EGGS)
After coming back from Paris I promised myself I will cook something inspired by the lovely vegetables I found in the gourgeous markets. So, here we go: Pisto con huevos.
This dish originally comes from Castilla La Mancha ( Don Quijote´s region)and uses seasonal vegetables.
The secret of this dish is simple: the fresher are the vegetables the tastier will be the pisto.
Ingredients (Serves 4):
-1 medium size onion (sliced)
-3 cloves of garlic (sliced)
-2 green peppers (cut into small cubes)
-1 red pepper (cut into small cubes)
-1 courgette (cut into small cubes)
-3 ripe tomatoes (peeled and cut into small cubes)
-6 tablespoons of olive oil
-2 teaspoons of sugar
-Salt and pepper
Dip the tomatoes in boiling water to loosen the skin, peel, and cut them into small pieces.
Put the olive oil in a frying pan and gently fry the garlic and onion over low heat for about 2 minutes.
Add the peppers, courgettes and tomatoes. Add the sugar and season. Turn up the heat a little, stir and cook for 5 minutes.
Cover the frying pan and leave to simmer over low heat for about 25 minutes until the vegetables are soft.
Make four wells in the mixture and break and egg into each well. Sprinkle the eggs with salt and pepper and cook until the egg has set (to your taste).
Enjoy it with crusty bread and a glass of red wine!!!
And don´t worry about the leftovers. Pisto flavours will be enhanced the longer it is allowed to sit. It´s perfect used as pasta sauce or for sandwiches fillings.
Wine note: A Rioja Crianza from Tempranillo grapes would be perfect with this dish: This wine won´t mix up the combination of the different flavours of the dish.