Pisto with egg

Name: Pisto with egg
Total time: 45 min
Yield: 2
Cuisine: Spanish
Ingredients: 250 g Courgette; 200 g Bell pepper; 150 g Onion; 350 g Chopped canned tomatoes; 10 g Garlic; 25 g Olive oil; 100 g Egg, without shell; 100 g White wheat bread; 2 g Salt; 1 g Black pepper

Slowly softened summer vegetables topped with a cooked egg.

Estimated total time: 45 minutes2 portionsAbout 450 kcal per portion

Spanish vegetable stew topped with a fried egg and served with toast — Photo: Boca Dorada · CC BY-SA 2.0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Image resized and JPEG encoded for website use. Photograph includes a fried egg and toast.

Ingredients for 2 portions

250 g Courgette
200 g Bell pepper
150 g Onion
350 g Chopped canned tomatoes
10 g Garlic
25 g Olive oil
100 g Egg, without shell
100 g White wheat bread
2 g Salt
1 g Black pepper

Method

Dice courgette, pepper and onion, and mince garlic. Heat oil in a wide covered pan.
Soften onion and pepper for 10 minutes, stirring occasionally, then add courgette and garlic for 5 minutes.
Add tomatoes, salt and pepper. Simmer gently for 20 minutes until vegetables are tender and sauce thickens.
Make two wells and crack in the eggs. Cover and cook for 5–7 minutes until eggs are set; serve with toasted bread.

Egg and toast are included in this version and its calorie estimate; omit both only if recalculating the meal.

Pisto con huevo

Allergens and ingredient checks

Listed allergens: eggs, gluten. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

RTVE · pisto with egg

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