Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 zucchinis, chopped
- 2 garlic cloves, minced
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14.5 oz) diced tomatoes
- 4 eggs
- Fresh parsley, chopped (for garnish)
Special equipment needed:
- Large skillet
- Spatula
Step-by-step instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the red and green bell peppers, zucchinis, and garlic. Cook until the vegetables are tender, about 10 minutes.
4. Add the paprika, cumin, salt, and black pepper. Stir to combine.
5. Add the diced tomatoes and cook for another 5 minutes.
6. Make four wells in the vegetable mixture and crack an egg into each well.
7. Cover the skillet and cook until the eggs are set, about 5-7 minutes.
8. Garnish with fresh parsley and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 170
Fat per serving: 10g
Carbohydrates per serving: 12g
Protein per serving: 9g
Substitutions for ingredients:
- You can use any color bell pepper you prefer.
- You can substitute the zucchini with yellow squash.
- If you don't have canned diced tomatoes, you can use fresh tomatoes.
Variations:
- Add chorizo or bacon for a meatier version.
- Add chickpeas or white beans for extra protein and fiber.
- Add a pinch of red pepper flakes for some heat.
Tips and tricks:
- Make sure to chop the vegetables into similar sizes for even cooking.
- Use a non-stick skillet for easier clean-up.
- If you prefer your eggs more well-done, cook for an additional 1-2 minutes.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until heated through.
Presentation ideas:
Serve in individual bowls or on a large platter for sharing.
Garnishes:
Fresh parsley, chopped
Pairings:
- Serve with crusty bread for dipping.
- Pair with a simple green salad.
Suggested side dishes:
- Roasted potatoes
- Grilled asparagus
- Steamed rice
Troubleshooting advice:
- If the vegetables are sticking to the skillet, add a splash of water or broth to loosen them up.
- If the eggs are not cooking through, cover the skillet and cook for an additional 1-2 minutes.
Food safety advice:
- Make sure to cook the eggs until they are set to avoid any risk of foodborne illness.
- Store any leftovers promptly in the refrigerator.
Food history:
Pisto con Huevo is a traditional Spanish dish that originated in the region of La Mancha. It is a popular dish in Spain and is often served for breakfast or brunch.
Flavor profiles:
This dish is savory and slightly sweet from the bell peppers. The paprika and cumin add a smoky and earthy flavor.
Serving suggestions:
Serve hot with fresh bread or a side salad.
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Region: Spanish