Description
Pisto Manchego is a delicious Spanish ratatouille-like dish made with fresh vegetables and eggs, perfect for a hearty meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 2 medium zucchini, diced
- 2 cups ripe tomatoes, chopped (or one 14.5-ounce can of diced tomatoes)
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 4 large eggs
- Fresh parsley, chopped (for garnish)
Instructions
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the diced red and green bell peppers to the skillet and cook for another 5 minutes, stirring occasionally.
- Stir in the diced zucchini and cook for an additional 5 minutes until the vegetables are tender.
- Add the chopped tomatoes, minced garlic, smoked paprika, salt, and pepper. Stir well and let the mixture simmer for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
- Create four small wells in the vegetable mixture and crack an egg into each well. Cover the skillet and cook for about 5-7 minutes, or until the eggs are cooked to your desired doneness.
- Remove from heat and garnish with chopped fresh parsley before serving.
Notes
- For a heartier meal, serve Pisto Manchego with crusty bread or over cooked rice.
- You can also add cooked chorizo or ground beef for extra protein and flavor.
- For a vegetarian twist, substitute the eggs with crumbled feta cheese or avocado slices.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 186mg