Pisto con huevos

Ingredients

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• 2 tblsp vegetable broth 🛒
• 2 Onion
• 4 Chopped Garlic Clove
• 5 Mixed peppers
• 1 tsp Oregano
• sprig Thyme
• 4 leaf Bay Leaves
• 2 chopped Courgettes
• 1 chopped Aubergine
• 4 large Tomato
• 4 large flax egg
• handful Parsley

Method

1. Prep: mix 1 Tbsp ground flax + 3 Tbsp water, rest 5 min.
2. Heat the vegetable broth in a large flameproof casserole dish or a cast-iron skillet over a low heat.
3. Add the onions and a sprinkle of salt, cover and cook gently for 15 mins, stirring occasionally.
4. Add the garlic and cook for another 2 mins.
5. 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.
6. Mix in the oregano, thyme, bay leaves, some black pepper and a little salt, if needed.
7. Tip in the courgettes and aubergine, combine thoroughly, and cook over a medium heat, covered, for 10 mins.
8. Stir in the tomatoes, cover and cook for 20 mins, stirring occasionally.
9. Carefully crack the eggs over the pisto – try not to break the yolks.
10. 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

About the ingredients

vegetable broth

A salt-free, all-purpose vegetable broth. Onion, carrots, celery, garlic, tomatoes, mushrooms, kombu, parsley.

Onion Allium cepa

Bulb vegetable, eaten raw or cooked. Whole minimally-processed plant food; 'organic' refers to cultivation only. WFPB-canonical.

Garlic Clove Allium sativum

Garlic itself is canonical, but extract denotes a concentrated/isolated derivative outside the whole-food canon. Marketed as natural/healthy supplement, hence mistaken-as-WFPB flag.

Mixed peppers Piper nigrum

Dried unripe fruit (peppercorns) of the pepper vine, used whole or ground. A whole dried spice with nothing added or extracted. Canonical WFPB aromatic.

Oregano Origanum vulgare

Mediterranean oregano = Origanum vulgare; Mexican oregano = Lippia graveolens (Verbenaceae). Name covers multiple species but all are whole-leaf herbs, so verdict unaffected.

Thyme Thymus vulgaris

Fresh or dried leaf+tender stem. Bare name is the herb, not the distilled essential oil.

Bay Leaves Laurus nobilis

Bay leaf: aromatic leaf of the laurel tree Laurus nobilis, native to the Mediterranean and prized since antiquity (Greek/Roman symbolism). Used whole, dried or fresh, to infuse dishes then removed. Contains essential oils (eucalyptol). A whole dried herb/leaf. Canonical WFPB.

Courgettes Cucurbita pepo

Summer squash harvested immature; eaten whole (skin, flesh, seeds) raw or cooked. Botanically a fruit (berry/pepo), culinary vegetable. No processing. Low calorie, high water, vitamin C and potassium. WFPB canonical.

Aubergine Solanum melongena

Botanical/culinary mismatch flagged: eggplant is a berry botanically, used as a vegetable.

Tomato Solanum lycopersicum

Whole fruit of the tomato plant (botanically a berry, culinary vegetable). 'Organic' denotes a farming method, not a distinct ingredient. Raw whole fruit, rich in lycopene, vitamin C, potassium. WFPB-canonical.

flax egg

A whole-food plant-based egg replacer. One flax egg = one egg in baking.

Parsley Petroselinum crispum

Fresh leafy herb in the carrot family; flat-leaf (Italian) and curly types. Eaten raw or added late as garnish/aromatic. Whole leaf and stem, no processing. Rich in vitamin K, C, A, folate. Whole plant — fully WFPB canonical.