Baked Pisto with Eggs

   

Today is the second day in the ‘Do the eggplant’ series as part of the Blogging Marathon. Like I mentioned in yesterday’s post, the husband has been throwing more tantrums than my daughter when it came to eggplants. But he loved the baked eggplant with Parmesan. So at least I have one go-to dish in desperate times! Yay!

Today’s dish is the Spanish Pisto which is basically eggplant with a whole lot of other vegetables sauted and baked. I have used eggs in them but you can forget about it and it would still be yumm. Plus, as an additional precaution I grated some cheese on top after baking so that the husband won’t groan. So again, it’s optional and can be done away with.
  

I have adapted the recipe from here. Mine is a lot more simple with fewer ingredients. So here goes –

Serves 2

WHAT WE NEED

2 tbsp olive oil

1 large onion, finely chopped

3 cloves garlic, finley chopped

1 red chilli, finely chopped 

1 large eggplant, diced

1 large capsicum, diced

4 medium to large tomatoes

salt & black pepper

 a few sprigs of fresh thyme, leaves removed from stem

2 eggs (optional)

Grated Parmesan / Cheddar cheese for garnish

WHAT TO DO

  • Soak the tomatoes in hot water for 15-20 minutes and peel off the skin. Chop them and keep aside.
  • Heat the oil, add the onions, thyme, garlic and chilli and cook till the onions are translucent 
  • Add the eggplant, salt and pepper and cook on medium heat for 5-10 minutes.
  • Add the tomatoes and cook for 10 minutes
  • Add the capsicum and cook till all vegetables turn soft. It should take another 10 minutes.
  • Preheat the oven to 190C
  • Transfer the vegetables to an 8 x 8 baking tray and spread it out evenly.

  

  • If using egg, make two small dips in the vegetables and crack the eggs into the dips. 
  • Sprinkle salt and pepper on the eggs.

    

  • Bake in the oven for 10 minutes until the white of the egg is just set but the yolk is still runny.
  • Remove from the oven, sprinkle the grated cheese and serve with any bread for dipping in the pisto and egg yolk.

  

NOTES

  • You can add zucchini as well. Tropical countries don’t seem to have them 😔 so I had to omit those.
  • If you don’t have fresh thyme then you can use dried thyme but then you need to add it in at the end of the cooking, just before adding the eggs.
  • One of my yolk was funny while the other was not. That’s more to do with my oven hot spots than anything else. This was when I baked for 15 minutes. So I suggest you bake for ten minutes or so if you want a runny yolk.
  • From my limited research, I found corn bread to be the most recommended one with pisto but you can serve it with any other bread and it will taste just as good. I am letting you into a secret – I served it with pita bread. Yes, you read that right, pita bread. It was quite good, if I may say so myself. So go ahead and pick any bread. You can do worse than me 😊

  

This is my entry for the Blogging Marathon hosted by Srivalli. 

  
Check out the Blogging Marathon page for other marathoners doing this BM

10 Comments Add yours

  1. The dish looks rather interesting…the eggs make a nice garnish too.

  2. Varada says:

    Very interesting combination of vegetables and the addition of eggs is unique.

  3. usha says:

    I egg on the top looks so inviting. I personally prefer cooked yolk but people who like runny yolk would love this.

  4. Priya says:

    Feel like having this pisto with some bread slices, truly delicious.

  5. Srivalli says:

    Lol on your husband’s reaction..glad this dish worked out!

  6. This looks very inviting.Nice eggplant dish.

  7. Lovely eggplant dish! Looks so wonderful with that egg on top.

  8. Pavani says:

    Love this eggplant dish. The baked eggs on top look amazing.

  9. Harini says:

    Eggplant lovers might be able to appreciate it for sure.

  10. runny eggs aren’t my thing – but it’s an interesting combination and would be a great party presentation

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