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Pisto with Eggs

 

Author
JWU College of Culinary Arts

Minimum internal temperature 145°F

Yield
10 servings

Serving Size
10 ounces (285 grams)

Recipe ID
C00129

Ingredients
US standard
Metric
Olive oil
3 ounces
89 milliliters
Onions, peeled, cut macédoine
1 pound
454 grams
Garlic cloves, peeled, minced
5 each
5 each
Red bell peppers, washed, seeded, cut ½- x 2-inches (1.27- x 5-centimeters)
2 each
2 each
Green bell peppers, washed, seeded, cut ½- x 2-inches (1.27- x 5-centimeters)
2 each
2 each
Tomatoes, whole, canned, drained, seeded, cut into quarters (liquid reserved for other use)
3 pounds
1.4 kilograms
Zucchini, washed, cut ½- x 2-inches (1.27- x 5-centimeters)
3 pounds
1.4 kilograms
Spanish paprika
To taste
To taste
Eggs, whole
20 each
20 each
Salt Kosher
To taste
To taste
Cayenne pepper
To taste
To taste
Preparation
  1. Gather all the ingredients and equipment.
  2. In a braising pan, heat the oil; add the onions and sauté until translucent.
  3. Add the garlic and peppers, and continue to sauté for 5 minutes; add the tomatoes, zucchini and Spanish paprika.
  4. Season to taste, and sauté for another 10 minutes or until the vegetables are tender.
  5. Divide the pisto into 10 portions, place in lightly oiled casseroles.
  6. Make 2 wells in the vegetables. Crack an egg into each well. Season egg with salt and cayenne pepper and baste lightly with olive oil.
  7. Wrap casseroles with foil and bake in a preheated 350°F (177°C) until whites are set, approximately 8 minutes.
  8. Serve immediately or hold hot at 135ºF (57ºC).