Spanish Vegetable Stew with Baked Eggs
A Spanish-style vegetable ragout—peppers, zucchini, eggplant, and tomatoes—finished with softly set eggs. All-EVOO technique, bright herbs, and a silky chickpea purée (invisible in the sauce) deliver Mediterranean compliance without changing the classic look.
Servings 6
Calories 309kcal
Equipment
- Large Dutch oven or deep sauté pan with tight lid
- wooden spoon
- blender or stick blender
- small ladle
Ingredients
- 2 large onions finely chopped (about 450 g)
- 6 garlic cloves finely chopped
- 6 mixed bell peppers cut into chunky squares (about 900 g)
- 3 medium zucchini about 600 g, cut into chunky half-moons
- 1 large eggplant about 450 g plus 1 small eggplant (about 200 g), both in 2–3 cm chunks
- 6 large ripe tomatoes roughly chopped (about 1.2 kg)
- Finely grated zest of 1 lemon
- ¼ cup flat-leaf parsley roughly chopped
- 4 teaspoons extra-virgin olive oil
- 1½ teaspoons sweet smoked paprika pimentón dulce
- 1 teaspoon dried oregano
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried
- 2 bay leaves
- 1 tablespoon sherry vinegar
- Freshly ground black pepper to taste
- Fine sea salt optional and minimal
- 6 large eggs
- 1 cup cooked unsalted chickpeas about 170 g, blended smooth with 2–3 tablespoons water
- Water as needed for steam-sweating and deglazing
Instructions
- Heat the Oven: Preheat to 180°C/350°F. Use an oven-safe Dutch oven or transfer to an oven-safe baking dish before baking the eggs.
- Aromatic Sweat (8–10 minutes): Warm the olive oil over low–medium heat. Add onions and 2 tablespoons water, cover, and sweat until translucent, stirring occasionally. Stir in the garlic and cook 1 minute.
- Pepper Sizzle & Steam (6–8 minutes): Add bell peppers. Cover 3 minutes to steam, then uncover and cook 3–5 minutes more over medium heat. If browning threatens, splash in a tablespoon of water and scrape up any fond.
- Herb & Paprika Bloom (30 seconds): Stir in smoked paprika, oregano, thyme, and bay leaves until fragrant.
- Zucchini–Eggplant Softening (8–10 minutes): Add zucchini and eggplant with black pepper (and a tiny pinch of salt if using). Cover to trap steam; stir occasionally, using small splashes of water instead of more oil to prevent sticking.
- Tomato Melt & Chickpea Silk (15–20 minutes): Add tomatoes and bring to a lively simmer. Stir in the chickpea purée until fully dissolved. Simmer gently, uncovered, stirring every few minutes, until vegetables are tender and glossy. Off the heat, stir in the sherry vinegar and lemon zest.
- Nest & Bake the Eggs (7–10 minutes): Make six shallow wells. Crack one egg into each. Transfer to the oven and bake uncovered until whites are just set and yolks are still soft, 7–10 minutes.
- Green Finish (30 seconds): Remove bay leaves. Scatter parsley over the top.
- Rest & Serve (3 minutes): Let the pan rest off heat briefly for gentle carryover cooking. Serve straight from the pan.
Notes
- Visual integrity: The chickpea purée fully disappears in the sauce, keeping the classic pisto look with jammy eggs on top.
- Flavor brightness: Smoked paprika, herbs, lemon zest, and sherry vinegar reduce reliance on salt.
- Make-ahead: Cook the ragout (without eggs) up to 4 days in advance; reheat gently and add eggs just before serving.
- Serving ideas: Offer country-style bread on the side if desired (not included in nutrition).
Nutrition Information
Per serving (1 of 6)- Calories: about 309 kcal
- Total Fat: about 10.0 g
- Saturated Fat: about 2.32 g
- Carbohydrates: about 43.1 g
- Dietary Fiber: about 13.7 g
- Total Sugars: about 22.7 g
- Added Sugars: 0 g
- Protein: about 15.5 g
- Sodium: about 104 mg