Diary of a Dying Nation (@DiaryofaDyingNation)

Pisto w/Sultanas, PistoNuts & Fried Eggs *We Spaniards love pisto, or vegetable stews. They pack a real flavour punch, and are surprisingly forgiving and easy. Top with a fried egg because, well, everything’s better with an egg.*. tapas spread: 4 tbsp sultanas 50ml sherry vinegar 60ml extra-virgin olive oil, plus extra to finish – I use arbequina oil, for preference, because it’s light but aromatic, and won’t overpower the dish 1 red pepper, stalk, seeds and pith discarded, flesh cut into 2cm cubes 1 red onion, peeled and cut into 2cm cubes 1 aubergine, trimmed and cut into 2cm cubes 2 courgettes, trimmed and cut into 2cm cubes 1 garlic clove, peeled and minced 1 tbsp dried oregano 4 ripe tomatoes, roughly chopped, or 4 tinned tomatoes, drained and chopped 3 tbsp roasted pine nuts Salt and black pepper 4 tbsp chopped parsley Vegetable or rapeseed oil, for frying the eggs 4 eggs A dash of moscatel vinegar, to serve, or apple or champagne vinegar 1 big pinch smoked paprika, to serve Put the sultanas and sherry vinegar in a small bowl and leave to plump up. Put the extra-virgin olive oil in a large saucepan on a medium heat and, once it’s hot, add the pepper and red onion, and fry, stirring occasionally, for about five minutes, until soft. Add the aubergine, cook for two minutes, then add the courgette and cook, stirring from time to time, for a couple of minutes, until all the vegetables are soft. Stir in the garlic and oregano, cook for a minute, then add the tomatoes and cook on a very low heat, stirring occasionally, for 15-20 minutes, until they reduce and turn saucy. Strain the sultanas, discarding the vinegar, then add to the pan with the pine nuts. Season to taste, then take off the heat and stir in the parsley. Pour enough vegetable oil into a frying pan to fill it by about 1cm (how much you need will depend on the size of your pan), then put it on a medium-high heat. When the oil is hot, break in the eggs one by one and leave to fry until the edges of the whites start to go golden. Once that happens, spoon the hot oil up and over the yolks, until they start to set, then scoop out with a slotted spoon on to kitchen paper. Transfer the pisto to a platter, put the eggs on top, then finish with a drizzle each of extra-virgin olive oil and moscatel vinegar, and a good pinch of smoked paprika. #DDinner #Tapas Spread #Eggs #PistowithSultanasPineNutsandFriedEggs #MakeThis https://www.theguardian.com/food/2023/sep/16/easy-tapas-recipes-nieves-barragan-mohacho-mushroom-tortilla-pinchos-morunos-vegetable-pisto