Pisto
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Olive oil |
| 1 | Onion; roughly chopped | |
| 2 | Cloves garlic; peeled and chopped | |
| 1 | Red pepper; seeded and cut | |
| ; roughly into 2.5cm | ||
| ; squares | ||
| 1 | Green pepper; seeded and cut | |
| ; roughly into 2.5cm | ||
| ; squares | ||
| 1 | Yellow pepper; (or a second red | |
| ; one), seeded and | ||
| ; cut roughly into | ||
| ; 2.5cm squares | ||
| 1 | 400 g tin tomatoes | |
| ½ | teaspoon | Dried mixed herbs or 1tbsp fresh parsley; chopped |
| Salt and freshly ground black pepper | ||
| 2 | Eggs | |
Directions
Preheat the oven to 190C/375F/gas 5.
Warm the oil in a frying pan and add the onion and garlic. Cook gently for about 3 minutes. Add the peppers and continue cooking over a gentle heat until the peppers are tender, without letting them brown. Add the tomatoes, herbs, salt and pepper. Simmer for about 15 minutes, breaking up the tomatoes with a spoon, until the peppers are bathed in a thick tomato sauce.
Quickly pour the mixture into an ovenproof dish and carefully break the eggs on top of it. Bake for about 10 minutes until the egg whites are just set. Serve immediately with lots of good bread to mop up the juices.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.