Pisto is a dish from Spain that is flavorful and full of vegetables, served over toasted bread and topped off with a fried egg. I would describe it as somewhere between French ratatouille and Middle Eastern Shakshuka, both of which are absolutely delicious. The vegetables in pisto are finely diced quite small and create an almost chunky sauce or stew. In this recipe I’ve kept it a one pot dish, cooking the eggs directly in the pisto. Serve this over some toasted french bread and you’ll be in heaven!
- 3 tablespoons Spanish olive oil
- 1 onion diced
- 1 zucchini diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 4 cloves garlic minced
- 2 teaspoons hot Spanish paprika
- 2 15 oz cans fire roasted diced tomatoes
- 3/4 teaspoon salt
- 6 large eggs
- Heat olive oil in a large heavy oven-safe skillet over medium-high heat. Add in onion, zucchini, and bell peppers. Saute until vegetables are tender, about 5-7 minutes.
- Add in garlic and paprika and saute one minute.
- Pour in diced tomatoes and stir in salt. Bring to a simmer and reduce heat to medium-low. Simmer 15 minutes. Preheat oven to 375 degrees while you wait.
- Create 6 little nests in the tomato mixture to hold the eggs. Crack eggs directly into the holes.
- Transfer skillet to the preheated oven and let cook until egg whites are set, about 8 to 10 minutes.
- Serve hot with bread.
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