Pisto eggs

Name: Pisto eggs
Cook time: 25 min
Yield: 2
Cuisine: Spain

with harissa yoghurt and adobo potato

Ready in around 25 mins

RECIPE FACT:

"Pisto" is Spain's answer to ratatouille, usually with tomato, courgette, and eggplant, gently simmered together into a rich, rustic dish.

Nutritional Info:

Serving Amount:

Serves 2 people

Cooking Instructions:

1. COOK THE POTATOES:
Line a baking tray with baking paper. Add the steamed potatoes with a drizzle of oil, sprinkle over the adobo seasoning. Bake for 15‚Äì20 mins.
2. COOK THE PISTO:
Remove the basil leaves from the stalks then finely chop the leaves and set aside. Cut the ends of the eggplant and courgette then dice into 1cm cubes, remove the core of the and tomato and dice into 1 cm cubes. Place a pan over medium heat once hot add a drizzle of oil then add the eggplant and courgettes cook stirring for 3‚Äì4 mins. Add salsa de tomate pimientos and cook for for 1‚Äì2 mins. Add the tomatoes and 1/2 cup water, season with salt and pepper, and cook covered until the vegetables are tender, 6‚Äì8 mins.
3. COOK THE EGGS:
Make 2 wells in the vegetables with the back of a spoon. Crack free-range eggs into each well, cover, and cook over medium heat until the whites are set but yolks are still runny, 3‚Äì4 mins. For firmer yolks, cook 1‚Äì2 minutes longer. Remove from heat and season eggs with salt and pepper. Lightly sprinkle with chopped basil before serving.
TO SERVE:
Divide potatoes between bowls. Spoon the pisto eggs over potatoes. Then add a dollop of harissa yoghurt.