Spanish Recipes
Spanish Recipes

Pisto de Cai Recipe


  1. Dice all the Vegetables into 1 cm or 1.5 cm.

  2. In a very hot pan, add some olive oil and pan fry the vegetables by batches for 3 mins each: onions & garlic / green & red peppers / aubergine & cougette. Then put all together into a suitable casserole.

  3. Pan fry the tomatoes for 2 mins and add the white wine, then add it into the casserole with the rest of ingredients.

  4. Bring to boil all the ingredients combined with seasonings, then reduce temperature to a simmering and cook for 30 mins with a lid on.

For serving: Place pisto onto a plate and add a poached or fry egg.

Note: You can add a raw egg onto the pisto and finish it in the oven, but make sure the plate is suitable for oven.

Recipe available on YouTube Youtube



  • 1 Green Bell Pepper
  • 1 Red Bell Pepper
  • ½ Aubergine
  • ½ Courgette
  • 5 Peeled Garlic Cloves
  • 4 Tomatoes on the vine
  • 8 gms Salt
  • 4 pinches of Sweet Paprika
  • 4 pinches Ground Black Pepper
  • 1 Bayleaf
  • 20 gms Cooking White Wine
  • 80 gms Extra Virgin Olive Oil
  • Whole Eggs. Optional for serving