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
