Pisto Manchego (Classic Spanish Vegetable Dish)

Spanish ratatouille-style dish with zucchini, peppers, tomatoes, and egg, often served with a fried egg on top.

Ingredients (Serves 4)

• 2 medium zucchini, diced

• 1 red bell pepper, diced

• 1 green bell pepper, diced

• 1 onion, finely chopped

• 2 garlic cloves, minced

• 4 ripe tomatoes, peeled and chopped (or 400 g canned tomatoes)

• 4 tbsp extra virgin olive oil

• Salt and freshly ground black pepper, to taste

• Optional: 1 egg per serving for topping

• Optional: fresh herbs (thyme or parsley)

Preparation

1. Sauté vegetables:

   • Heat olive oil in a large skillet over medium heat.

   • Add onion and garlic and sauté until softened.

   • Add diced bell peppers and zucchini, cooking until slightly tender.

2. Add tomatoes:

   • Stir in chopped tomatoes and cook on low heat for 15–20 minutes until vegetables are soft and mixture thickens.

   • Season with salt, pepper, and optional herbs.

3. Optional egg topping:

   • Fry eggs separately and serve on top of the pisto for a classic presentation.

4. Serve:

   • Serve hot as a tapa, side dish, or main course.

   • Can be enjoyed with crusty bread or as a base for other dishes.

Serving Suggestions

• Pair with crusty bread or fried eggs.

• Serve as a tapa with Spanish wine or beer.

• Great as a vegetarian main course.

Cooking Tips

• Use ripe, fresh vegetables for authentic flavor.

• Cook slowly on low heat to allow flavors to meld.

• Adjust seasoning gradually and taste before serving.