🍅 Pisto Manchego
Pisto manchego is a Spanish vegetable stew of tomato, courgette, green and red pepper and onion cooked slowly in olive oil until soft and jammy. It is often served topped with a fried or baked egg. Sweet, rich and simple, it is eaten as a light main with a spoon or as a side for other dishes.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g ripe tomatoes, chopped
- 2 courgettes (400 g), diced
- 2 bell peppers (300 g), diced
- 1 large onion (150 g), chopped
- 45 ml olive oil
- 4 eggs
- Salt, pepper and a pinch of sugar
Method
- Soften the onion in the olive oil over medium-low heat for 10 minutes.
- Add the peppers and cook 10 minutes, then the courgettes for another 10.
- Stir in the tomatoes, salt, pepper and a pinch of sugar and simmer 20 minutes until thick.
- Make four hollows, crack an egg into each, cover and cook until the whites set.
How to make it lighter
- Use 2 tbsp oil instead of 3; 1 tbsp olive oil ≈ 120 kcal.
- Poach the eggs in the sauce rather than frying them separately.
- Make a big pot and eat it as a full main: the vegetables keep the portion large for its calories.
History
Pisto is a traditional dish of La Mancha in central Spain, closely tied to summer garden produce. It is often compared to French ratatouille and is eaten across Spain today, both at home and in tapas bars.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →