You may think we chose Pisto because it sounds like it fits in perfectly with our Mexican Cantina theme (a Cantina is a bar which serves food and drinks) But actually, Pisto is the Spanish version of ratatouille (stewed vegetables) and this versatile one-pan dish can work for breakfast, lunch and even a light dinner. The trick is to allow the vegetables to gentle stew in their own juices so that they mingle into a flavourful medley of tastes.
— Angelo Ricardo



  • 2 tbsp  olive oil
  • 4 garlic cloves, finely chopped
  • 5 red bell peppers chopped into chunks
  • 1 heaped tsp dried  oregano
  • a few thyme sprigs, leaves picked
  • 4 bay leaves
  • 100g mushrooms
  • 2  courgettes chopped into chunks
  • 1  aubergine chopped into chunks
  • 4 large tomatoes roughly chopped
  • 4 large eggs
  • Oryx Desert salt and Oryx Desert pepper to taste
  • small bunch parsley leaves roughly chopped


  1. Heat the oil in a large flameproof casserole dish or a cast-iron skillet over a low heat. Add the onions and a grind of Oryx Desert salt, cover and cook gently for 15 mins, stirring occasionally. Add the garlic and cook for another 2 mins.
  2. 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.
  3. Mix in the oregano, thyme, bay leaves, some black pepper and salt, if needed. Tip in the mushrooms, courgettes and aubergine, combine thoroughly, and cook over a medium heat, covered, for 10 mins. Stir in the tomatoes, cover and cook for 20 mins, stirring occasionally.
  4. Carefully crack the eggs over the pisto – try not to break the yolks season them with Oryx Desert salt and Oryx Desert pepper. Cook on top of the chunky vegetable sauce on a medium heat for 5-6 mins with lid on until the eggs are cooked through but still a little soft(can leave longer if you don’t like runny yolks), then scatter with parsley before serving