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Pisto and Duck Egg

by Nieves Barragán Mohacho, Eddie Hart, Sam Hart from Barrafina

A fantastic vegetarian main course from the Barrafina recipe book. Slowly cook the vegetable medley before serving with fried duck eggs and sourdough bread.

From the book

Nieves Barragán Mohacho, Sam Hart, Eddie Hart


This is a great vegetarian main course that is perfect for the days when neither fish nor meat holds any appeal. Pisto has nothing to do with pesto, but is similar in style to the French ratatouille. Don’t rush the cooking of the vegetables, as it is really important to caramelize them properly.

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220ml extra virgin olive oil
6 garlic cloves, peeled and finely sliced
1 red onion, peeled and cut into 2cm dice
1 large white onion, peeled and cut into 2cm dice
2 aubergines, cut into 2cm dice
2 green peppers, seeded and cut into 2cm dice
2 red peppers, seeded and cut into 2cm dice
2 large courgettes, cut into 2cm dice
4 tsp sweet smoked paprika
4 bay leaves, fresh if possible
6 tomatoes, cut into 2cm dice
6 fresh duck eggs


Heat 100ml of olive oil in a large casserole or pan over a medium heat. Add the garlic and cook gently until lightly 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 60ml of olive oil and cook for a further 3 minutes.

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

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.

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From the book: Barrafina

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