Ratatouille with quail’s egg

Name: Ratatouille with quail’s egg (Pisto con huevo de codorniz)
Yield: For 4 Tapas
Cuisine: Spanish
Ingredients: 1 large onion, diced; olive oil; 6 green peppers, diced; 4 quail’s eggs; salt and pepper to taste; salt and pepper to taste; 500 g (1 lb 2 oz) tomatoes, diced; 500 g (1 lb 2 oz) courgette, diced; 500 g (1 lb 2 oz) aubergine, peeled and diced

Pisto con huevo de codorniz

Preparation info

For
4
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

Pisto originated in La Mancha, but soon conquered the south and became Andalucía’s answer to Provençal ratatouille - a mixture of braised Mediterranean vegetables - served with a fried egg. When preparing the vegetables, keep them in separate dishes so that you can easily add them successively.

Ingredients

6 green peppers, diced
1 large onion, diced
olive oil
500 g

Europe
Spain
La Mancha
Seville
Main course
Mediterranean
Gluten-free
Vegetarian

Method

In a large pan, sauté the peppers and onion in about 2 tbsp olive oil until they are tender. Add the aubergine and sauté for 5 more minutes. Add the courgette and sauté for 3 more minutes. You may need more oil.
Add the tomatoes, lower the heat, and simmer the vegetables together for 20 minutes. Season 5 minutes before the cooking time has ended.
Quic