Baked Eggs with Pisto

The recipe brought to us by Leti, from Revelando Sabores, is one of those recipes you'll love to make for the household on an everyday basis: eggs with pisto. Remember to bring bread!

I suppose most of you will be like me, missing parties and vacation days but wanting to get back to routine, especially when it comes to meals. At least for me, I'm so tired of heavy food! No matter how much I enjoyed the holiday meals, I was dying to return to simple, slightly healthier menus.

Like the recipe I bring you today, a delicious pisto with baked eggs, in which, by setting the eggs in the oven, we eliminate the excess fat that traditional fried eggs can add. As for the pisto, we can use a small amount of oil, which lightens the dish even more.

And if you also use, as I did, the Le Creuset skillet to prepare this dish you’ll barely get anything dirty, since we can take the skillet straight from the heat to the oven and even to the table.

Let's get to the recipe!

Le Creuset skillet, cuchillo de acero carbono Pallarès and Set of two Le Creuset ceramic ramekins.

Ingredients

• 1 onion
• 1 red pepper
• 1 green pepper
• 1 large zucchini
• 500gr of tomato
• Olive oil
• Salt
• 1 teaspoon of sugar
• 4 eggs
• Some slices of bread
• Parsley

Preparation

1. We start by peeling the tomatoes. To do it more quickly we can use a tomato peeler . If we use canned tomatoes we skip this step.
2. Next we blend the tomatoes with the blender and set aside.
3. Using a sharp knife, we will cut the vegetables. Dice the onion and set aside.
4. Wash the peppers, remove the seeds, cut them into approximately 1 cm dice and set aside.
5. Wash the zucchini and, without peeling, cut it into dice similar in size to the peppers and set aside.
6. Heat the skillet over medium heat and cover the bottom of the pan with olive oil. Add the onion, lower the heat and sauté until translucent.
7. Add the peppers and soften them for about 15 minutes, stirring occasionally with a wooden spoon or spatula, until they are tender.
8. After that time, add the zucchini to the skillet and let it cook for about 10 more minutes.
9. Then add the crushed tomato, season and cook until the tomato is cooked down, around half an hour approximately.
10. During cooking check if the tomato sauce is very acidic. If so add the teaspoon of sugar to correct the acidity.
11. Once the cooking time has passed you will see that the tomato sauce has reduced and is thicker. Remove from the heat.
12. Preheat the oven to 180º.
13. When the oven is ready use a spoon to make 4 wells in the pisto and break an egg into each well.
14. Salt the eggs and put the skillet in the oven for about 12 minutes, or until the whites are set.
15. You can spread the bread slices with a little olive oil and put them in the oven for the last 5 minutes of cooking to accompany the pisto and eggs with warm bread.
16. Take the skillet out of the oven, sprinkle with a little parsley… and enjoy!

Le Creuset skillet, cuchillo de acero carbono Pallarès, Set of two Le Creuset ceramic ramekins and plato cerámico Nezumi de Tokyo Design Studio.

I hope you feel encouraged to make this dish at home, because the combination of delicious pisto with egg and warm bread I assure you is comforting on these cold days. You can also make more pisto and freeze it so you can prepare this recipe in no time.