Catalan Ratatouille with Eggs | IRRESISTIBLY Delicious & Heart-Healthy

This Catalan Ratatouille with Eggs, known as Samfaina or Pisto Catalan con Huevos, is what honest home cooking is all about. We’re talking simple ingredients, easy to make and all done in a little over 30 minutes. Serve it for breakfast or even for dinner, and always next to a crunchy baguette.

To make this recipe, I used a combination of onions, garlic, bell peppers, zucchini and tomatoes. You can mix it up and use other vegetables if you like. I also added a little white wine, which gives the dish a deeper depth of flavor. You can sub for 1/2 the amount of white wine vinegar or a squeeze of lemon juice.

What really flavors this dish is the olive oil. As it’s the base fat of the dish. So make sure to use a great extra virgin olive oil, it will make all the difference in the dish. I fried the eggs the Spanish way, which has a crispy texture underneath with a creamy yolk. But you can fry them in any style you like.

TIPS & TRICKS to Make this Recipe: Important to cook the vegetables on low-medium heat. This way the vegetables don’t brown and simmer in the olive oil. You can cook the vegetables ahead of time. They will hold for up to 3 to 4 days in the fridge.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL

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Watch the Video Below on How to Make Catalan Ratatouille with Eggs

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Catalan Ratatouille with Eggs (Pisto Catalan con Huevos)

Course Breakfast, Main Course

Cuisine Spanish

Prep Time 10 minutes

Cook Time 30 minutes

Servings 4

Calories 298 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 1/2 cup extra virgin olive oil 120 ml
• 1 large yellow onion
• 4 cloves garlic
• 1 red bell pepper
• 1 green bell pepper
• 1 zucchini
• 4 tomatoes
• 1/4 cup white wine 60 ml
• 2 sprigs fresh mint
• 4 cage-free organic eggs
• sea salt & black pepper
• fresh parsley for garnish

Instructions

1. Heat a large fry pan with a low-medium heat and add in 1/4 cup (60 ml) extra virgin olive oil

2. While the oil is heating, roughly chop the onion and garlic

3. Add the onion and garlic into the hot fry pan, mix the ingredients so they're all coated in the olive oil, then mix every 1 to 2 minutes

4. In the meantime, cut the bell peppers and zucchini into small bite-sized cubes and finely grate the tomatoes

5. After cooking the onion and garlic for 5 to 6 minutes and the onion is translucent, add in the chopped bell peppers, onge again mix every 1 to 2 minutes

6. Once the bell peppers are lightly sauteed, about 5 minutes, add in the zucchini, cook for 3 to 4 minutes or until lightly translucent, then add in the white wine, mix together and simmer, after 3 minutes and the alcohol has cooked off, add in the grated tomato and season with sea salt & black pepper, mix together, then add in the sprigs of fresh mint and simmer

7. While the vegetables are simmering, heat a small fry pan with a medium heat and add in 1/4 cup extra virgin olive oil (60 ml)

8. Once the olive oil is nice and hot, fry the eggs, you can cook them in any style you like (watch the video on how to cook them the Spanish way), then season the fried eggs with sea salt & black pepper

9. After simmering the vegetables for about 10 minutes, remove the pan from the heat, transfer into serving dishes, top each one off with a fried egg and some fresh parsley, enjoy!

Recipe Notes

Get the Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Catalan Ratatouille with Eggs (Pisto Catalan con Huevos)

Amount Per Serving

Calories 298 Calories from Fat 207

% Daily Value*

Fat 23g35%

Saturated Fat 4g25%

Trans Fat 0.02g

Polyunsaturated Fat 3g

Monounsaturated Fat 15g

Cholesterol 164mg55%

Sodium 78mg3%

Potassium 675mg19%

Carbohydrates 15g5%

Fiber 4g17%

Sugar 8g9%

Protein 8g16%

Vitamin A 2424IU48%

Vitamin C 91mg110%

Calcium 67mg7%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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