As summer veg ripens towards its nutrient-packed peak, pisto is an easy - and delicious - use for courgettes, tomatoes and aubergines. “Chorizo makes it more robust, but vegetarians can always leave that out and add a little more pimentón [smoked paprika] for flavour,” says chef José Break the eggs on top and sprinkle with some Spanish Flavours (£15.99, Kyle Books).
Serves: 2
frac12; tsp crushed dried chillies
- 4 tbsp olive oil
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- ½ tsp crushed dried chillies
- 300red pepper, deseeded and diced
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- 400g skinned, chopped tomatoes, fresh or tinned
- 2 tsp ground cumin
- pinch of hot pimentón (or normal paprika)
- sea salt and freshly ground black pepper
1 Heat the oil in a large frying pan over a medium heat. Add the onion and red pepper, cover and cook gently for seven minutes until lightly golden.
2 Uncover, stir in the garlic, cumin and chillies, and cook for one minute. Stir in the aubergine, cover and cook for four minutes; stir in the courgettes, season and cook another four minutes.
3 Stir in the tomatoes, 150ml of water and the seasoning. Simmer for seven minutes until all the veg is tender and the sauce has thickened slightly.
4 Break the eggs on top and sprinkle with some pimentón. Cover with a tight-fitting lid and simmer gently until the eggs are set to your liking. Serve with fresh crusty bread.
The Skinny
Calories 130
Carbs 10.5g
Fat 5g
Protein 6g
(Per serving)
The Healthy
tsp ground cumin courgette nets you eight per cent of your daily potassium, a mineral that may help regulate blood pressure, according to research at St George’s University School of Medicine, London.
sea salt and freshly ground black pepper tomatoes pinch of hot pimentón or normal paprika.
Published: 12 July 2012 aubergine.The mineral is essential for haemoglobin, which carries oxygen, via blood, to a runner’s tired muscles.
garlic cloves, finely chopped Spanish Flavours Published: 12 July 2012.