Pisto Manchego is a traditional Spanish dish hailing from the La Mancha region, featuring a hearty medley of stewed vegetables topped with eggs. Often likened to France's ratatouille, this flavorful combination of tomatoes, peppers, zucchini, and onions creates a comforting meal that's both nutritious and satisfying.
Why You’ll Love This Recipe
- Versatility: Enjoy it as a main course or a side dish; it's perfect for any meal.
- Seasonal Ingredients: Utilizes fresh, summer vegetables at their peak.
- Simple Preparation: Requires basic cooking techniques suitable for all skill levels.
- Customizable: Easily adapt the recipe to include your favorite vegetables or spices.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- Extra-virgin olive oil
- White onions
- Zucchini or yellow squash
- Green and red bell peppers
- Garlic cloves
- Ripe tomatoes
- Sea salt
- Sherry vinegar (optional)
- Eggs
Directions
- Sauté the Onions: Heat olive oil in a large saucepan over medium-high heat. Add thinly sliced onions and a pinch of sea salt, stirring continuously until the onions are golden and slightly caramelized.
- Add Zucchini and Peppers: Incorporate peeled and chopped zucchini (or yellow squash) into the pan, adding a bit more olive oil if needed. Cook until softened, then add chopped green and red bell peppers. Continue to cook for a few minutes, stirring occasionally.
- Introduce Garlic and Tomatoes: Add diced garlic to the mixture, cooking until fragrant. Then, add chopped ripe tomatoes, allowing them to release their juices and meld with the other vegetables.
- Simmer: Pour in a splash of sherry vinegar (if using) and half a cup of water. Stir well, reduce the heat, and let the mixture simmer until it reaches a stew-like consistency.
- Cook the Eggs: Create small wells in the stew and crack an egg into each. Cover the pan and allow the eggs to cook until the whites are set but the yolks remain runny.
- Serve: Once the eggs are cooked to your liking, remove from heat and serve immediately, perhaps with crusty bread to soak up the delicious sauce.
Servings and Timing
- Servings: This recipe yields 4 servings.
- Preparation Time: Approximately 10 minutes.
- Cooking Time: Around 20 minutes.
Variations
- Add Eggplant: Incorporate diced eggplant for a heartier version, similar to traditional pisto recipes.
- Spice It Up: Include a finely chopped chili pepper or a dash of smoked paprika for a spicier kick.
- Herbal Notes: Add fresh herbs like thyme or parsley towards the end of cooking for added freshness.
- Protein Boost: Top with grated Manchego cheese for a non-vegetarian twist.
Storage/Reheating
- Storage: Allow the pisto to cool completely before transferring it to an airtight container. Refrigerate for up to 3 days.
- Reheating: Reheat gently on the stovetop over low heat until warmed through. If the mixture appears dry, add a splash of water or olive oil.
- Freezing: For longer storage, freeze the cooled pisto (without eggs) in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
What is Pisto Manchego?
Pisto Manchego is a traditional Spanish vegetable stew from the La Mancha region, made with tomatoes, peppers, zucchini, and onions, often topped with a fried or poached egg.
How is Pisto different from Ratatouille?
While both are vegetable stews, Pisto originates from Spain and typically includes a fried egg on top, whereas Ratatouille is a French dish without eggs and often incorporates herbs like thyme and basil.
Can I make Pisto Manchego vegan?
Yes, simply omit the eggs to enjoy a vegan version of this dish.
What can I serve with Pisto Manchego?
It's commonly served with crusty bread, white rice, or as a side to grilled meats or fish.
Can I add other vegetables to the Pisto?
Absolutely! Eggplant, mushrooms, or even potatoes can be added for variation.
Is Pisto Manchego served hot or cold?
Traditionally, it's served warm, but it can also be enjoyed at room temperature.
How do I prevent the vegetables from becoming mushy?
Cook the vegetables over medium heat and avoid over-stirring to maintain their texture.
Can I use canned tomatoes?
Fresh ripe tomatoes are preferred for their flavor, but canned tomatoes can be used in a pinch.
What type of eggs work best for topping?
Fresh, large eggs are ideal. Cook them until the whites are set, but the yolks remain runny for a rich, velvety texture.
How can I make the dish spicier?
Add a chopped chili pepper or a dash of hot paprika to the vegetable mix for added heat.
Conclusion
Pisto Manchego with eggs is a delightful and versatile dish that brings the flavors of Spain to your table. Its combination of fresh vegetables and hearty eggs makes it a satisfying meal for any time of the day.
Pisto Manchego With Eggs
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Pisto Manchego with eggs is a classic Spanish dish from La Mancha, featuring a delicious medley of stewed vegetables, including tomatoes, peppers, zucchini, and onions, topped with perfectly cooked eggs. This hearty and flavorful recipe is similar to ratatouille but uniquely Spanish, making it a satisfying meal for breakfast, lunch, or dinner.
Ingredients
- Extra-virgin olive oil
- 1 white onion, thinly sliced
- 1 zucchini or yellow squash, peeled and chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, minced
- 4 ripe tomatoes, chopped
- ½ tsp sea salt (adjust to taste)
- 1 tbsp sherry vinegar (optional)
- ½ cup water
- 4 eggs
Instructions
- Sauté the Onions: Heat olive oil in a large saucepan over medium heat. Add the onions and a pinch of salt, stirring until golden and caramelized.
- Cook the Zucchini and Peppers: Add the chopped zucchini, cooking until softened. Stir in the green and red bell peppers, cooking for a few more minutes.
- Add Garlic and Tomatoes: Stir in the minced garlic and cook until fragrant. Add the tomatoes, letting them release their juices.
- Simmer: Pour in sherry vinegar (if using) and water. Reduce heat and let simmer until the mixture thickens into a stew-like consistency.
- Cook the Eggs: Make small wells in the stew and crack in the eggs. Cover and cook until the whites are set but the yolks remain runny.
- Serve: Remove from heat and serve immediately, with crusty bread on the side.
Notes
- To add extra richness, sprinkle grated Manchego cheese over the eggs before serving.
- For a spicier version, include a chopped chili pepper or a pinch of smoked paprika.
- Store leftovers in the fridge for up to 3 days; reheat gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
