Extremaduran Ratatouille (pisto Extremeño)

Extremaduran Ratatouille, also known as Pisto Extremeño, is a traditional dish from the Extremadura region of Spain. This delicious and colorful vegetable stew is packed with flavor and is a perfect way to enjoy the abundance of summer produce.

Extremaduran Ratatouille (pisto Extremeño)

Ingredients

  • 2 large tomatoes, diced
  • 1 large onion, chopped
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 2 zucchinis, diced
  • 4 cloves of garlic, minced
  • 4 eggs
  • 1/4 cup olive oil
  • Salt and pepper to taste

Instructions

  1. Heat the olive oil in a large skillet over medium heat.
  2. Add the onions and garlic, and cook until softened.
  3. Add the bell peppers and zucchinis, and cook until they start to soften.
  4. Add the tomatoes, season with salt and pepper, and cook for another 10 minutes.
  5. Make 4 wells in the vegetable mixture and crack an egg into each well.
  6. Cover the skillet and cook until the eggs are done to your liking.
  7. Serve hot and enjoy!

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
30 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
150 per serving
Carbohydrates
20g
Protein
5g
Fat
7g

Supplies

Large skillet Cooking spoon Cutting board Knife

Tools

Stovetop

Serving suggestions

Serving suggestions: Serve the Extremaduran Ratatouille with crusty bread or over rice for a complete meal.

Tips & tricks

Tips: Feel free to customize the vegetables in this dish based on what's in season or what you have on hand.

Cost

$10