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Tres platos con huevos fritos, pisto y rebanadas de pan tostado dispuestos sobre una superficie de madera clara.
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Spanish Pisto Manchego

Pisto Manchego is a full of color and veggies Mediterranean dish, easy to cook and perfectly paired with fried eggs or white rice. Spanish Pisto is “the Spanish Ratatouille” our full of fresh vegetables traditional recipe that will soon become your favorite comfort food for cold days.
Could we consider Pisto Manchego a tapa?
Yes, of course you can serve a toast with your homemade pisto and a small quail egg on top. 
The pisto tapa will soon become one of your favorite appetizers. 
Course Main course
Cuisine Spanish
Keyword pisto, ratatouille, vegetables
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 576kcal
Author Laura Fernández
Cost 8$

Equipment

  • 1 Frying pan
  • 1 Cutting table

Ingredients

  • 900 g Ripe tomatoes See note #1
  • 3 units Medium zucchini
  • 2 units Garlic cloves
  • 1 unit Big red bell pepper
  • 2 units Medium green bell peppers
  • 1 unit Medium red onion
  • Salt and pepper
  • 120 ml Extra virgin olive oil See note #2
  • Paprika powder
  • 4 units Eggs
  • 8 units Sliced bread

Instructions

  • Peel your tomatoes by slicing a shallow X at the bottom of the tomatoes and immersing them in boiling water (see note #1)
  • Once the split starts to open up transfer them to a bowl of ice water and start peeling and set aside. 
  • In the meantime, dice the peppers, zucchini, onion, and garlic.
  • In a large pan on low-medium, heat 4 tablespoons of oil and cook the tomatoes for two minutes. Set aside.
  • Add 2 4 more tablespoons of oil, add the zucchini, and cook until tender.
  • Then add the garlic, bell peppers, and onion, and let them cook together until tender and soft.
  • Once the vegetables are soft, add the tomatoes, season with salt, pepper, and paprika powder (optional) and let them slowly cook together for a few  more minutes. 
  • n a pan, fry the eggs sunny side up and set aside. Toast your bread and set aside.
  • Serve the Pisto Manchego with a fried egg and bread.

Notes

  1. Instead of fresh tomatoes you can also opt for storebought peeled tomatoes. Just make sure they have no added flavors.
  2. In Spain, extra-virgin olive oil is often used when cooking vegetables as its unprocessed and the purest form of olive oil. Feel free to use regular or organic olive oil instead.