Pisto Manchego

Vegetables slow-cooked in olive oil until perfectly tender. The tomato sauce reduces to a thick, glossy glaze that coats the peppers and zucchini.

• Prep time: 20 min
• Cook time: 50 min
• Difficulty: Easy
• Calories: 315
• Protein: 11 g
• Carbs: 19 g
• Fat: 20 g

Ingredients

• 2 piece Yellow onion ( finely diced )
• 2 piece Garlic ( minced )
• 1 piece Red bell pepper ( 1cm cubes )
• 1 piece Green bell pepper ( 1cm cubes )
• 2 piece Zucchini ( 1cm cubes )
• 4 piece Round tomato ( peeled and crushed )
• 4 tbsp Extra virgin olive oil
• 1 tsp White sugar
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 4 piece Egg ( fried )

Instructions

1. Vegetable prep

   Dice onions, peppers, and zucchini into uniform 1 cm cubes. Peel and chop the tomatoes. Uniform dicing ensures even cooking.

2. Sauté aromatics

   Heat olive oil in a pan. Add onions and minced garlic. Cook over medium heat until translucent without browning.

3. Cooking the peppers

   Stir in red and green peppers. Let them soften in the oil for about ten minutes. They should start to lose their firmness.

4. Adding zucchini

   Add the zucchini cubes. Continue cooking until they are tender but not yet mushy.

5. Tomato reduction

   Add tomatoes, salt, and sugar. Simmer over low heat uncovered. The vegetable water must evaporate to leave a thick sauce that coats the spoon.

6. Egg finish

   In a separate pan, fry the eggs sunny-side up. The yolk must remain runny. Place one egg on each portion of vegetables just before serving.

Chef's tips

• Don't rush the process: the secret lies in the slow reduction of the tomatoes to achieve that candied texture.
• If the tomatoes are too dry, add a splash of water to prevent the bottom from sticking.

Storage

Keeps for 3 days in the fridge without the eggs. Reheat gently in a saucepan.