Huevos Frito Con Pisto Fried Eggs With Vegetables Food

PISTO MANCHEGO

Steps:

• In a large heavy skillet, heat 1/2 cup of the olive oil over medium high heat until it is very hot. Add the onions and cook for 2 to 3 minutes, stirring constantly, until golden. Add the peppers and cook for about 4 minutes more, or until tender and golden. Add the zucchini and salt and stir together for 1 minute more. Cover the pan and reduce the heat to its lowest possible point (use a heat proof pad if necessary). Cook for 20 to 25 minutes, stirring occasionally, until the vegetables are very tender.
• Meanwhile, heat the remaining tablespoon olive oil in a large, heavy saucepan, add the tomatoes and bring to a simmer over moderate heat, stirring and mashing them against the sides of the pan. Cook rapidly, uncovered, until most of the liquid has evaporated and the tomatoes have broken down into a thick, not quite smooth puree.
• Stir the tomatoes into the vegetable mixture, then pour in the beaten egg, stirring constantly. Simmer gently for about 10 seconds but do not let the mixture come to a full boil. Taste for seasoning and serve immediately, garnished with the hardboiled egg.

HUEVOS FRITOS (FRIED EGGS)

Steps:

• Heat the lard or oil in a heavy skillet.
• Carefully break two eggs into the pan.
• With a spatula splash the whites with the hot fat until the whites are done and the yolks still liquid.
• Sprinkle with salt and pepper.
• Serve as is or use with my recipe for Huevos Rancheros.
• Enjoy!

PISTO CON HUEVOS

Steps:

• Heat the oil in a large flameproof casserole dish or a cast-iron skillet over a low heat. Add the onions and a sprinkle of salt, cover and cook gently for 15 mins, stirring occasionally. Add the garlic and cook for another 2 mins.
• Next, throw in the peppers and cook over a medium heat, covered, for about 5 mins, stirring every so often, until the peppers are just tender.
• Mix in the oregano, thyme, bay leaves, some black pepper and a little salt, if needed. Tip in the courgettes and aubergine, combine thoroughly, and cook over a medium heat, covered, for 10 mins. Stir in the tomatoes, cover and cook for 20 mins, stirring occasionally.
• Carefully crack the eggs over the pisto - try not to break the yolks. Cook in the sauce on a medium heat for 5-6 mins until the eggs are cooked through but still a little soft, then scatter with parsley before serving

SPANISH FRIED EGGS WITH POTATOES AND CHORIZO (HUEVOS FRITOS CON

Steps:

• Peel the potatoes and slice thinly.
• Heat the oil and fry the potatoes, adding the onions and parsley.
• When tender, remove to serving platter. Cut into thin strips, fry the piquillo, and place them on top of the potatoes.
• Add more olive oil to the pan if necessary. When oil is hot but not smoking, crack the eggs singly into a dish and slide them into the pan.
• Splash oil over the egg as it cooks. Season with salt and pepper and remove it to drain. Repeat for each egg, and place the cooked eggs around the potatoes on the platter.
• Slice the chorizo in thin slices and fry very briefly. Add to the platter and serve immediately.
• This dish should serve several people, depending on their appetites. Even Spanish gourmets find that their families prefer this simple dish to their most delicate creations!

HUEVOS FRITO CON PISTO (FRIED EGGS WITH VEGETABLES)

Steps:

• Heat the olive oil in a large skillet. Add the bacon and cook until brown. Add the onion and saute over medium heat. When the onions start to brown add the garlic. Cook a few minutes more, then add the peppers and cook 5 more minutes. Add the tomatoes and their juice and pumpkin or butternut squash and cook over low heat for 10 minutes. Add the zucchini and chayote. If the mixture is dry, add chicken stock or water). Cook for another 5 to 10 minutes or until the mixture has formed a thick sauce. Season with salt, pepper and nutmeg.
• Cook eggs as desired (poached, fried, over easy...), then garnish with parsley, cheese and a small dollop of crema.

PISTO CON HUEVOS

Steps:

• Note: No need to be strict with the peppers and colour. Mix and match on availability, just make sure there are lots! If desired you could also combine some hot ones.
• A note on the cooking dish: Traditionally the dish should be wide high-sided cazuela-style that can take heat direct and hot ovens. Anything similar would suffice. The recipe starts off using the cazuela on the hob and finished off in the oven.
• Method Start off preparing the tomatoes; Core and very lightly cross-slash the bottoms. Plunge into boiling water. Bring water back to the boil and boil for 30secs. Remove the tomatoes and set aside to cool. When cool slide/peel off the outer skins and over a bowl carefully pull apart the tomatoes and separate the seeds from the tomato. Roughly chop the tomato pulp. Chuck away the seeds or keep them for another time.
• In a dash of EVOO in the cazuela start frying the onions. Start off with 5mins at a high heat then sprinkle in the salt and turn down heat to low and cook until half done, stirring from time to time. Throw in the garlic and cook both for another 15mins (or until onion mix is almost done) on low heat and covered. Keep stirring from time to time.
• Next throw in the chopped peppers, raise heat to medium, covered and stirring from time to time. Keep cooking and stirring the peppers to stop sticking and cook until they are just tender (this may take longer than you think). Turn oven on, set to 150C.
• Mix in the oregano and thyme, bay leaves, black pepper and salt if needed. Next throw in the chopped courgettes and aubergine, combine thoroughly, and cook on medium heat for 10mins covered.
• Stir in the chopped tomato pulp and cook for 20mins covered, stirring occasionally. Remove from heat, sprinkle in parsley and carefully crack the eggs over the pisto. Do not include any broken yokes as this will diminish the dish. Place in the oven, or under grill and cook until eggs are cooked but still soft.
• Serve with good country style bread and fruity (Spanish) red wine.