Breakfast > Basque > Bilbao Eggs >
Pisto a la Bilbaína
6 TBS olive oil
2 onions, finely chopped
4 green bell peppers, deseeded & chopped
1 LB tomatoes, peeled & chopped
1 LB zucchini, chopped
2 russet potatoes, peeled & diced
4 eggs
Salt & black pepper to taste
Heat three tablespoons of olive oil in a large skillet over a medium heat. Add chopped onions and green bell peppers; sauté for about three minutes. Add chopped tomato and zucchini; turn to coat and sauté for about ten minutes, stirring occasionally. In a separate skillet, cook diced potatoes in remaining olive oil until golden brown in color. Add potatoes to the vegetable mixture; stir to blend and continue to cook for about ten minutes or until tender, stirring occasionally. In a bowl, beat eggs. Pour beaten eggs into vegetable-potato mixture; season with salt and black pepper to taste. Mix well.
Suggestion: Serve over toast or fried bread.
Variation: Instead of beating eggs, cook dippy style and serve over pisto (as pictured above).
Note: The Pisto a la Bilbaína recipe is named after Bilbao, an autonomous community of the Basque Country located in Spain.
*Pisto a la Bilbaína image (C) Boca Dorada (2008). Used under the Creative Commons Attribution-Share Alike 2.0 Generic license, a freely licensed media file repository.
Related Link:
Food Fare Culinary Collection: Basque Flavors
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