Pisto Manchego

🧂 Ingredients

• 500 g Tomatoes(Ripe, good quality tomatoes are best. You can use canned diced tomatoes (about 1.5 cans, 400g each) if fresh are out of season, but drain them well.)
• 2 Zucchini(Medium-sized)
• 2 Bell peppers(A mix of colors (e.g., one red, one green or yellow) adds visual appeal and slightly different flavors.)
• 1 Onion(Medium-sized, yellow or white)
• 2 cloves Garlic(Minced (optional, but recommended for added flavor))
• 4 Eggs(Optional, for serving. Fried or poached.)
• 100 ml Olive oil(Extra virgin olive oil for best flavor)
• to taste Salt
• to taste Black pepper(Freshly ground)

👨‍🍳 Instructions

1. 1

   Prepare the vegetables: Peel and finely dice the onion. Mince the garlic, if using. Wash the zucchini and bell peppers. Remove the seeds and membranes from the bell peppers, then dice them into roughly 1cm (½ inch) pieces. Dice the zucchini into similar-sized pieces. If using fresh tomatoes, you can peel them by scoring an 'X' on the bottom, blanching them in boiling water for 30 seconds, then plunging into ice water; peel and dice them. Alternatively, use good quality canned diced tomatoes.

   ⏱️ 15 minutes
2. 2

   Sauté the aromatics: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat (around 175°C / 350°F). Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic (if using) and cook for another minute until fragrant, being careful not to burn it. Add the diced bell peppers and cook for about 8-10 minutes, stirring occasionally, until they begin to soften.

   ⏱️ 15 minutes
3. 3

   Add zucchini and tomatoes: Add the diced zucchini to the pot and stir to combine with the onions and peppers. Cook for about 5 minutes, allowing the zucchini to soften slightly. Pour in the diced tomatoes (and their juices, if using canned). Season generously with salt and freshly ground black pepper. Stir everything together well.

   ⏱️ 5 minutes
4. 4

   Simmer and thicken: Bring the mixture to a gentle simmer. Reduce the heat to low, cover the pot partially (leaving a small gap for steam to escape), and let it cook for at least 30-40 minutes, or until the vegetables are very tender and the liquid has reduced and thickened to a stew-like consistency. Stir occasionally to prevent sticking. Taste and adjust seasoning with salt and pepper as needed. The vegetables should be soft and melded together.

   ⏱️ 35-45 minutes
5. 5

   Serve: Pisto Manchego is best served warm. Ladle the vegetable mixture into shallow bowls. If serving with eggs, fry or poach the eggs separately to your desired doneness (runny yolks are traditional). Gently place a fried egg on top of each serving of pisto. Serve immediately.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Cook low and slow: Patience is key for developing the deep flavors and tender texture of pisto. Avoid high heat, which can make the vegetables mushy or burn them.
• ✓Vegetables should be soft: The hallmark of a good pisto is tender, almost melting vegetables that have melded together into a cohesive stew.
• ✓Fried egg on top is classic: The runny yolk of a fried egg acts as a luxurious sauce, binding the vegetables together beautifully. Poached eggs are also a delicious alternative.
• ✓Make ahead: Pisto often tastes even better the next day as the flavors have more time to meld. Reheat gently on the stovetop or in the microwave.

🔄 Variations

• Add eggplant: Dice one medium eggplant and add it along with the zucchini. It will absorb some of the oil and add another layer of texture.
• Add jamón: For a non-vegetarian version, you can add diced cured ham (jamón serrano or ibérico) towards the end of cooking, or fry some crispy pieces to use as a garnish.
• Spice it up: Add a pinch of red pepper flakes or a finely chopped small chili pepper along with the garlic for a touch of heat.
• Herbs: Fresh parsley or basil, chopped, can be stirred in at the end for a burst of freshness.

🥗 Nutrition

Per serving