Pisto Manchego

Name: Pisto Manchego
Cook time: 60 min
Total time: 60 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 6 Tomatoes, about 800 g, peeled and chopped; 2 Green Bell Peppers, diced; 1 Red Bell Pepper, diced; 2 medium Zucchinis, courgettes, diced; 1 large Onion, finely chopped; 3 cloves of Garlic, sliced; 6 tbsp Extra Virgin Olive Oil; 1 1/2 tsp Sea Salt, fine, plus more to taste; 1/2 tsp Pepper (Black), freshly ground; 4 Eggs, fried; 1 pinch of Sugar, optional, to balance acidity; Some Crusty Bread

Pisto Manchego is a rustic Spanish vegetable stew of tomatoes, peppers and zucchini cooked down to a rich, jammy sauce and finished with a runny fried egg and crusty bread. It’s comforting, bright with summer vegetables, and perfect spooned over toast for a simple lunch or a relaxed supper.

Pisto Manchego is a rustic Spanish vegetable stew of tomatoes, peppers and zucchini cooked down to a rich, jammy sauce and finishe... Show more

Traditional Spanish Recipe

Health Grade

A · Excellent

Rating

4.1

Time

1 hr

Price

0,86 €

Calories

347 kcal

vegetarian

low calorie

healthy

easy

Method

Blanch the tomatoes

Bring a small pot of water to a boil. Score a shallow X in the bottoms of the Tomatoes, drop them in for 1 minute, then lift them out and rinse under cold water. Peel off the skins, trim away the hard cores, and chop the flesh.

Chop the vegetables

Trim, seed, and dice the Green Bell Peppers and Red Bell Pepper. Dice the Zucchini into small bite-size cubes, finely chop the Onion, and slice the Garlic. Try to keep the pieces fairly even so they cook at the same pace.

Warm the oil

Set a large, wide skillet or sauté pan over medium heat and add the Extra Virgin Olive Oil. Warm the oil until it looks glossy and begins to shimmer.

Cook the pisto

Add the onion and both peppers to the pan. Cook, stirring often, for 10 minutes, until they soften and take on a little color. Stir in the zucchini and garlic and cook for 5 minutes more, just until the zucchini starts to turn tender. Add the tomatoes, Sea Salt, freshly ground Black Pepper, and a pinch of Sugar if the tomatoes taste sharp. Reduce the heat and simmer for 20 minutes, stirring occasionally, until the pisto is thick, glossy, and the vegetables are very soft.

Fry the eggs

If you're serving the traditional version, fry the Eggs in a lightly oiled skillet over medium heat for 3 minutes, or until the whites are set and the yolks are still soft. Work in batches if your pan feels crowded.

Serve hot

Spoon the pisto onto warm plates or into shallow bowls, top with the fried eggs if using, and serve with Crusty Bread on the side for mopping up the sauce.