TAPAS

 Hello ladies and gents this is the Viking telling you that today we are talking about 

Pisto con huevos

Preparation and cooking time

• Prep:20 mins
• Cook:1 hr
• Easy
• Serves 4

This traditional Spanish take on ratatouille uses delicious seasonal ingredients. Serve with country-style bread and fruity red wine

Ingredients

• 2 tbsp olive oil
• 2 onions , finely chopped
• 4 garlic cloves , finely chopped
• 5 mixed peppers , chopped into chunks
• 1 heaped tsp dried oregano
• a few thyme sprigs, leaves picked
• 4 bay leaves
• 2 courgettes , chopped into chunks
• 1 aubergine , chopped into chunks
• 4 large tomatoes , roughly chopped
• 4 large eggs
• ½ small pack parsley , leaves roughly chopped

Method

STEP 1

Heat the oil in a large flameproof casserole dish or a cast-iron skillet over a low heat. Add the onions and a sprinkle of salt, cover and cook gently for 15 mins, stirring occasionally. Add the garlic and cook for another 2 mins.

STEP 2

Next, throw in the peppers and cook over a medium heat, covered, for about 5 mins, stirring every so often, until the peppers are just tender.

STEP 3

Mix in the oregano, thyme, bay leaves, some black pepper and a little salt, if needed. Tip in the courgettes and aubergine, combine thoroughly, and cook over a medium heat, covered, for 10 mins. Stir in the tomatoes, cover and cook for 20 mins, stirring occasionally.

STEP 4

Carefully crack the eggs over the pisto – try not to break the yolks. Cook in the sauce on a medium heat for 5-6 mins until the eggs are cooked through but still a little soft, then scatter with parsley before serving

And as always have a chilled day from the Viking