Description
Pisto Manchego with Eggs is a traditional Spanish vegetable stew made from a medley of sautéed summer vegetables, simmered in a rich tomato base, and topped with softly cooked eggs. This hearty and flavorful dish serves as a comforting meal perfect for breakfast, brunch, or dinner, offering a taste of rustic Spanish cuisine with simple, wholesome ingredients.
Ingredients
Scale
Vegetables & Base
- 2 tbsp 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
Seasonings & Liquids
- ½ tsp sea salt (adjust to taste)
- 1 tbsp sherry vinegar (optional)
- ½ cup water
Additional
- 4 eggs
Instructions
- Sauté the Onions: Heat the extra-virgin olive oil in a large saucepan over medium heat. Add the thinly sliced white onions and a pinch of salt. Stir frequently and cook until the onions soften, turn golden, and become caramelized, about 5-7 minutes.
- Cook the Zucchini and Peppers: Add the peeled and chopped zucchini (or yellow squash) to the pan and cook until it begins to soften, approximately 4-5 minutes. Then stir in the chopped green and red bell peppers and continue cooking for another 3-4 minutes until vegetables are tender.
- Add Garlic and Tomatoes: Stir in the minced garlic and cook for about 30 seconds until fragrant. Add the chopped ripe tomatoes to the mixture, stirring well and allowing them to break down and release their juices, about 5 minutes.
- Simmer: Pour in the sherry vinegar, if using, and the half cup of water. Stir to combine. Reduce the heat to low and let the mixture simmer gently until it thickens to a stew-like consistency, about 8-10 minutes. Adjust salt to taste.
- Cook the Eggs: Create small wells in the thickened vegetable stew and carefully crack an egg into each well. Cover the saucepan with a lid and cook until the egg whites are set but yolks remain runny, approximately 4-5 minutes. For firmer yolks, cook a minute or two longer as desired.
- Serve: Remove the pan from heat. Serve the Pisto Manchego warm, ideally accompanied by crusty bread to soak up the flavorful stew and runny eggs.
Notes
- Use ripe, juicy tomatoes for the best flavor.
- Sherry vinegar is optional but adds an authentic tangy depth to the dish.
- If preferred, eggs can be cooked longer for fully set yolks.
- Serve with crusty bread or over rice for a more filling meal.
- Vegetables can be adjusted seasonally or according to preference.
