Pisto Manchego with Fried Eggs
La Mancha’s slow-cooked pepper, zucchini and tomato stew, with eggs fried in olive oil on top.
- Cuisine
- Spanish · La mancha
- Time
- 45 min total (20 min hands-on)
- Serves
- 4
Ingredients
For 4 servings.
- 1/4 cup olive oil
- 1 onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 zucchini, diced
- 2 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 tsp salt
- 1/2 tsp granulated sugar
- 4 large eggs
- 1/2 baguette, to serve
Method
- Heat 3 tbsp of the oil and cook the onion and peppers over medium heat for 10 minutes.
- Add the zucchini and garlic and cook for 5 minutes more.
- Stir in the tomatoes, salt and sugar and simmer, uncovered, for 20 minutes, until thick.
- Fry the eggs in the rest of the oil and serve on the pisto with bread.
Diets and allergens
Fits: Vegetarian, Dairy-free
Free from: Milk, Peanuts and tree nuts, Fish, Shellfish (crustaceans and molluscs), Soy, Sesame
Contains: Egg, Gluten, Wheat
Based on ingredients; check labels. Packaged foods such as broth, bread and spice mixes vary by brand.
Nutrition per serving
- Calories
- 386 kcal
- Protein
- 15 g
- Carbohydrates
- 40.8 g
- Fat
- 20 g
- Fiber
- 7.1 g
- Sodium
- 1117 mg
Nutrition is estimated from USDA FoodData Central and may differ from what you cook. Not medical advice.
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