Catalan Ratatouille with Eggs |Irresistibly Delicious & Heart-Healthy

As always it is so great to be here with you and I hope you're all staying safe and healthy out there. Anyways today we're coming in with another classic Spanish recipe this time from the beautiful region of Cataluña in northeastern Spain. We're talking huevos con zanfaina also known as pisto catalán con huevos. This dish is basically vegetables that you slow cook in extra virgin olive oil until they're nice and tender and then you top them off with a perfectly fried egg to take things to the next level. Folks we're talking a ton of great flavors, simple everyday ingredients and all done in a little over 30 minutes. Alright let's just dive right into this recipe. I'm gonna heat a large fry pan with a low-medium heat and add in 4 tablespoons of extra virgin olive oil which is 60 milliliters. Important to use a good olive oil here as it's what really flavors all the ingredients. The ingredient you can get the Spanish one I'm using from Biazzo in the description box below. In the meantime I'm gonna roughly chop one large onion. For this recipe I'm using a typical yellow onion but you can also use red onions here or even a sweet one if you like. Then we'll also roughly chop 4 cloves of garlic. Then we'll add the chopped onion and garlic into the hot fry pan and we'll mix the ingredients around that way they're all coated in the olive oil and since we're working with a low-medium heat here you don't have to mix this continuously but do get under every 1 to 2 minutes that way everything evenly sautés. In the meantime let's get the rest of our ingredients ready. I'm gonna cut one red and one green bell pepper each one to small bite-sized cubes and as you know when I'm working with bell peppers I like to cut around them that way there's no seeds involved. We'll also cut one small zucchini into small bite-sized cubes and finally grate 4 tomatoes to end up with 1 cup of tomato sauce which is about 240 grams. You can also use canned tomato sauce here or even pasta if you like. Okay let's move back to the fry pan. After 5 to 6 minutes and the ingredients are lightly sautéed and the onions are nice and translucent we'll add in the chopped bell peppers and we'll mix them around that way they're all coated in the olive oil and once again you don't have to mix this around continuously but do get under every 1 to 2 minutes. After about 5 minutes and the bell peppers are lightly sautéed we'll add in the chopped zucchini and we're gonna go for about 3 to 4 minutes on the zucchini until it's lightly translucent. Once the zucchini is lightly translucent once again between 3 to 4 minutes we'll add in 1 quarter cup of white wine which is 60 milliliters. If wine is not your thing you can substitute it for half the amount of white wine vinegar or even a squeeze of fresh lemon juice and we'll give it a mix until it's well mixed together and then simmer it for a few minutes. After about 2 to 3 minutes and alcohol is cooked off in the wine we'll add in the grated tomato and season everything with sea salt and freshly cracked black pepper and we'll give it one final mix until everything's well mixed together and then we'll add in a couple sprigs of fresh mint and let this simmer for about 10 minutes that way all the flavors can develop. In the meantime let's start cooking up our eggs. I'm gonna heat a small fry pan with a medium heat and add in a quarter cup of extra virgin olive oil which once again is 60 milliliters. In the meantime I'm gonna crack 4 eggs, each one into individual bowls. As you know before I add eggs into a fry pan I always like to take this step as it ensures that no eggshells go in there and that the yolks are not broken. Once the olive oil is nice and hot let's start frying up our eggs. I'm gonna cook them the Spanish way which is a light crispy texture underneath with a beautiful creamy yolk. The secret is to let the eggs sit there for about one minute without moving it around. After about one minute and the egg has developed a light crispy texture underneath we'll splash some of the oil over the egg but you only want to do this for a few seconds otherwise you can easily overcook the yolk. We'll remove the egg from the pan and we'll cook the rest of the eggs in the exact same method. Once all the eggs have been fried up make sure to season them with a kiss of sea salt and some freshly cracked black pepper. Okay let's move back to our vegetables. They've been simmering for about 10 minutes and at this point this dish is ready to go. I'm gonna remove the pan from the heat, transfer some of the vegetables into a serving dish, top it off with one of the fried eggs and some fresh parsley. Check it out, huevos con zanfaina. Pisto catalán con huevos. A beautiful dish from the region of Cataluña. So easy to make, made with the simplest ingredients and all done in a little over 30 minutes. Let's give it a try and see how it turned out. Seriously folks this is what honest home cooking is all about. We grabbed the humblest ingredients and we created this beautiful looking dish. Here we go. Look how beautiful that turned out. It truly is mind-blowing delicious. The textures and flavors in those vegetables. They feel like they've been simmering for hours but we did get it done in a little over 30 minutes and of course that fried egg with the creamy yolk taking this to the next level. Give this a try at home either for breakfast or even for dinner and always next to a crunchy baguette and a bottle of Spanish red wine. More specifically from the region of Priora, you're gonna have yourself one heck of a fabulous meal. 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