Pisto and duck egg

Pisto (nothing to do with pesto) is the Spanish equivalent of the French ratatouille.  The dish makes an interesting starter, a tapas dish or a supper dish.

Preparation Time: 15 Mins

Cooking Time: 50 Mins

Total Time: 65 Mins

Ingredients

4 tsp               Paprika     

2                    Courgettes  - cut into 2 cm dice

2                    Peppers  - red - cut into 2 cm dice         

2                    Peppers  - green - cut into 2 cm dice      

4                    Bay leaves

2                    Aubergines  - cut into 2 cm dice

6                    Tomatoes  - chopped roughly   

1                    Onion  - red - cut into 2 cm pieces         

6                    Eggs  - duck

6 cloves           Garlic  - sliced         

220 ml             Olive oil    

To serve

                     Bread  - sourdough, crusty      

Method

To make the pisto…

Heat 100 ml of the olive oil in a large casserole over a medium heat.  Add the garlic and cook gently until tightly golden.  Add the onions and cook for 10 minutes, stirring occasionally, until soft.  Add the aubergines and peppers, cook for 2 minutes.  Then add the courgettes and another 6O ml of the olive oil and cook for a further 3 minutes.

Add the paprika, bay leaves and a further 30 ml of the olive oil and cook for 10 to 15 minutes, stirring occasionally.  Add the tomatoes, cook for 5 minutes and add another 30m1 of olive oil.  Cook for 5 minutes more and then remove from the heat.

To cook the eggs…

Heat a little more olive oil in a small pan and fry the duck eggs one at a time.  Spoon the pisto on to serving plates, put the fried eggs on top and serve with crusty sourdough bread.

Wine recommendations

A white wine.

Conventional

     Mâcon

Interesting

     Graves blanc

     Pinot Gris

Adventurous

     Fino Sherry