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