Description
Pisto Manchego with Eggs is a delicious Spanish dish reminiscent of ratatouille, featuring a hearty mix of vegetables topped with eggs for a satisfying meal.
Ingredients
Scale
Vegetable Mix:
- 3 tbsp olive oil
- 1 large onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 medium zucchini, diced
- 1 medium eggplant, diced
- 4 cloves garlic, minced
- 5 large ripe tomatoes, peeled and chopped (or 1 can 28 oz diced tomatoes, drained)
Seasonings:
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika
Additional:
- 4 large eggs
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened.
- Stir in bell peppers and cook for 5 minutes. Add zucchini and eggplant, cook until beginning to soften.
- Add garlic and cook until fragrant. Stir in tomatoes, salt, pepper, and paprika.
- Reduce heat to low, cover, and simmer for 20–25 minutes. Make wells for eggs, crack eggs in, cover, and cook until set.
- Garnish with parsley and serve warm with bread.
Notes
- Pisto Manchego is often referred to as the Spanish ratatouille and can be served with or without eggs.
- For a smoother sauce, finely chop vegetables or pulse in a food processor before cooking.
- Leftovers can be used in empanadas or served over rice.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1/4 recipe
- Calories: 230
- Sugar: 13 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 6 g
- Protein: 8 g
- Cholesterol: 185 mg
