Kara and Marni Powers are the founders of Twin Tastes where they cook, dine and blog their way through Boston and beyond. The twin sisters see the act of cooking and entertaining as a form of creative expression, an art that encourages the mixing of flavors, spices, techniques and stories. Their interest in cooking dates back to their Greek grandmother’s open-arms approach, letting them taste her delicious creations like her famous spanakopita. Here’s their favorite recipe for breakfast eggs over pisto. Enjoy!
Señora’s pisto is a Spanish take on ratatouille with a thick, tomato-based sauce mixed with stewed vegetables. Pisto is commonly served either over a bed of white rice or with an egg cracked on top and baked. To mix up your morning routine, spoon the pisto with some spicy chorizo sausage into mini cocottes, crack an egg on top of each one, and cover the bubbling beauties with Manchego cheese. This recipe can also be prepared in one large skillet and spooned out or it can be served for any meal not just for breakfast!
Baked Eggs over Pisto with Chorizo and Manchego
- 2 tablespoons Extra Virgin Olive Oil
- 1 link chorizo, diced
- 1 medium-sized Spanish onion, chopped
- 2 garlic cloves, minced
- 1 large zucchini, diced
- 1 14-oz can chopped tomatoes, drained
- 1/3 cup tomato sauce (I used Newman’s Own)
- 1 roasted red pepper, diced (I used canned)
- 1/4 cup water
- 1 tablespoon red wine vinegar
- Salt and pepper throughout
- 4 large eggs
- 1 cup Manchego cheese, grated
- Fresh flat leaf parsley, chopped for garnish
On medium-high, heat the extra virgin olive oil in a large skillet. Add the chorizo and brown for 2 to 3 minutes. Next add the garlic, onion, zucchini and sauté for an additional 5 minutes until tender. Add the tomatoes, tomato sauce, roasted red peppers, water and vinegar and stir to combine. Reduce the temperature to low and simmer for 20 minutes. If the sauce is too thick, add a little more water. Stir in the salt and pepper to taste. While the pisto is stewing, preheat the oven to 400 degrees Fahrenheit.
Spoon about 1/4 of the pisto mixture into each mini cocotte. Using the back of a spoon, create a well in the middle of each cocotte. Crack an egg and carefully drop the raw egg into the center of the hole. Sprinkle with salt, pepper and Manchego cheese. Repeat with remaining 3 cocottes. Cook for 15 minutes or until the whites of the eggs are set and opaque. The yolk will remain somewhat runny. Sprinkle with flat leaf parsley and serve.