Vegetarian
Pisto manchego
The Spanish cousin of ratatouille: peppers, courgette and tomato cooked slowly until sweet, topped with a fried egg.
- 60 min15 prep · 45 cook
- EasyDifficulty
- 340 kcalper serving
Ingredients
4 servings
- Onion1
- Green pepper1
- Red pepper1
- Courgettes2
- Ripe tomatoes800 g
- garlic2 cloves
- Sugar1 tsp
- Eggs4
- Olive oil6 tbsp
- Saltto taste
Missing something? Ingredients with × can be left out.
Steps
- 1
Dice the onion, peppers and courgettes. Peel and chop the tomatoes.
- 2
Gently fry the onion and garlic in the oil, then add the peppers.
- 3
Add the courgettes and cook until soft.
- 4
Add the tomato, the sugar and salt, and cook slowly until all the liquid has evaporated.
- 5
Fry the eggs in plenty of hot oil.
- 6
Serve the pisto with a fried egg on top and bread for dipping.
Tips and questions
- Why add sugar?
- Only to balance the acidity of the tomato. Taste first: with very ripe summer tomatoes you may not need it.
- Can I make it ahead or freeze it?
- The pisto without the eggs keeps 4 days in the fridge or 3 months frozen. Reheat it and add the eggs at the last moment.
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