Pisto Manchego
Ingredients
- 2 pcYellow onion (finely diced)
- 2 pcGarlic (minced)
- 1 pcRed bell pepper (1cm cubes)
- 1 pcGreen bell pepper (1cm cubes)
- 2 pcZucchini (1cm cubes)
- 4 pcRound tomato (peeled and crushed)
- 4 tbspExtra virgin olive oil
- 1 tspWhite sugar
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 4 pcEgg (fried)
Method
Vegetables slow-cooked in olive oil until perfectly tender. The tomato sauce reduces to a thick, glossy glaze that coats the peppers and zucchini.
- 1
Dice onions, peppers, and zucchini into uniform 1 cm cubes. Peel and chop the tomatoes. Uniform dicing ensures even cooking.
- 2
Heat olive oil in a pan. Add onions and minced garlic. Cook over medium heat until translucent without browning.
- 3
Stir in red and green peppers. Let them soften in the oil for about ten minutes. They should start to lose their firmness.
- 4
Add the zucchini cubes. Continue cooking until they are tender but not yet mushy.
- 5
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge without the eggs. Reheat gently in a saucepan.
