Spanish Pisto (con huevos)

Chef

Rochelle

INGREDIENTS

Makes 8 portions.

120 mL (1/2 cup) Olive Oil, divided

2 Zucchini, diced

2 Bell Peppers, seeded, diced

1 Eggplant, diced

60 mL (1/4 cup) Smoked Paprika or Pimenton, ground

5 mL (1 tsp) Salt

2 medium Onion, chopped

30 mL (2 Tbsp) Fresh Garlic, minced

10 mL (2 tsp) Cumin, ground

5 mL (1 tsp) Cayenne or Chili Flakes

500 mL (2 cups) Tomatoes, diced, fresh or canned

500 mL (2 cups) Chickpeas, cooked, drained, rinsed

METHOD

  1. Preheat oven to 450 F. Toss zucchini, bell peppers and eggplant with half amount oil, salt, pimenton (smoked paprika) and roast on a baking sheet for 5-7 min. Set aside.
  2. In a pan, heat remaining oil, sauté onions and garlic until translucent. Season with pimenton (smoked paprika), cumin and cayenne.
  3. Add canned tomato and cook for 20 minutes or until thickened.
  4. Add roasted vegetables and cooked chickpeas/fava beans and simmer until vegetables are tender. If desired, serve with a fried egg, sliced chorizo sausage and/or Manchego cheese on top.