Spanish
Pisto manchego
A slow-cooked La Mancha vegetable stew of tomatoes, peppers, onion, and courgette, glossy with olive oil and finished with a fried egg. It is soft, rustic, and best served warm with bread to catch the juices.
Ingredients
- Ripe tomatoes, peeled and grated or finely chopped500g
- Courgette, diced250g
- Green Italian pepper, diced1 medium
- Red pepper, diced1/2 medium
- Yellow onion, finely chopped1 medium
- Garlic clove, finely chopped1
- Extra-virgin olive oil4 tbsp
- Eggs2
- Fine sea saltto taste
- Sugar1 pinch, only if the tomatoes are acidic
Method
- Warm 3 tablespoons of olive oil in a wide frying pan or cazuela over medium-low heat.
- Add the onion and a pinch of salt, then cook gently for 8 minutes until soft and translucent, without browning.
- Add the green pepper and red pepper and cook for 10 minutes, stirring occasionally, until the peppers begin to collapse.
- Stir in the garlic and cook for 1 minute, just until fragrant.
- Add the courgette and cook for 8 minutes, letting it soften while keeping the heat gentle.
- Add the grated or chopped tomatoes, season with salt, and add a pinch of sugar only if needed.
- Simmer uncovered over low heat for 20 to 25 minutes, stirring now and then, until the vegetables are very tender and the tomato has reduced into a thick, jammy sauce.
- Taste and adjust the salt, then let the pisto rest off the heat for 5 minutes.
- Heat the remaining 1 tablespoon of olive oil in a small frying pan and fry the eggs until the whites are set and the yolks remain runny.
- Spoon the pisto into two shallow bowls or plates and top each serving with a fried egg.
Common questions
Can I substitute the courgette or peppers in pisto manchego?
Yes. Courgette can be swapped for aubergine or more courgette if needed. If you lack one pepper, use extra of the other, or a mild green pepper. Keep the same total vegetable volume so the sauce stays balanced.
How long does pisto manchego take to cook properly?
Plan on about 50 to 60 minutes total. The onions, peppers, and courgette need gentle cooking, then the tomatoes must reduce for 20 to 25 minutes until thick and jammy. Rushing this leaves the dish watery.
What are the most common mistakes when making pisto manchego?
The biggest mistakes are cooking on too high a heat, which browns the vegetables, and not reducing the tomatoes enough. Also avoid adding too much salt early, and don’t skip the resting time before serving.
Can I store pisto manchego, and does it reheat well?
Yes, it keeps well in the fridge for 3 to 4 days in a sealed container. Reheat gently in a pan over low heat, stirring often. It also freezes well for up to 2 months, though the vegetables soften a little.
How should I serve pisto manchego?
Serve it warm with a fried egg on top, as in the recipe, or with crusty bread, rice, or roasted potatoes. It also works as a tapas-style side with ham, grilled fish, or cooked chickpeas.