Description
Pisto Manchego with Eggs is a traditional Spanish vegetable stew featuring a savory mix of sautéed onions, zucchini, bell peppers, garlic, and ripe tomatoes simmered to perfection. Topped with gently cooked eggs, this hearty and comforting dish is perfect for a wholesome meal served alongside crusty bread.
Ingredients
Vegetables and Aromatics
- Extra-virgin olive oil, 2 tbsp
- 1 white onion, thinly sliced
- 1 zucchini or yellow squash, peeled and chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, minced
- 4 ripe tomatoes, chopped
Seasoning and Liquids
- ½ tsp sea salt (adjust to taste)
- 1 tbsp sherry vinegar (optional)
- ½ cup water
Eggs
- 4 eggs
Instructions
- Sauté the Onions: Heat the extra-virgin olive oil in a large saucepan over medium heat. Add the thinly sliced onions and a pinch of salt, stirring occasionally, and cook until the onions become soft, golden, and caramelized, which enhances their natural sweetness.
- Cook the Zucchini and Peppers: Add the peeled and chopped zucchini or yellow squash to the saucepan. Cook, stirring occasionally, until the zucchini softens. Then stir in the chopped green and red bell peppers and continue cooking for a few more minutes until they start to soften but still retain some texture.
- Add Garlic and Tomatoes: Stir in the minced garlic and cook just until fragrant, about 30 seconds. Next, add the chopped ripe tomatoes. Allow the tomatoes to cook down as they release their juices, helping create the stew base.
- Simmer: Pour in the optional sherry vinegar and the half cup of water to loosen the mixture. Reduce the heat to low and let the vegetable stew simmer gently until it thickens and develops a stew-like consistency, approximately 10-15 minutes. Adjust seasoning with additional salt if needed.
- Cook the Eggs: Create small wells in the thickened stew using a spoon. Crack one egg into each well. Cover the saucepan and cook on low heat until the egg whites are fully set but the yolks remain runny, typically 5-7 minutes.
- Serve: Carefully remove the saucepan from heat. Serve the Pisto Manchego immediately, making sure each serving includes an egg. This dish pairs wonderfully with crusty bread for dipping into the sauce and runny yolk.
Notes
- If you prefer your eggs fully cooked, cover and cook a few extra minutes until yolks reach desired firmness.
- Sherry vinegar is optional but adds a wonderful depth of flavor and slight acidity to balance the sweetness of the vegetables.
- For a richer stew, you can add a splash of olive oil before serving.
- This dish can be enjoyed for breakfast, lunch, or dinner and is perfect for using up summer vegetables.
- Leftovers keep well refrigerated for up to 2 days but are best eaten fresh due to the delicate eggs.
