Best 2 Pisto Manchego With Eggs Recipes

In the vibrant culinary landscape of Spain, a dish that stands out for its rustic charm and delightful flavors is Pisto Manchego with Eggs. Originating from the heart of La Mancha, this traditional dish is a symphony of colors, textures, and tastes that embodies the essence of Spanish cuisine.

**Pisto Manchego:**
This tantalizing dish is a vegetable stew made with a medley of fresh, seasonal vegetables, including zucchini, bell peppers, tomatoes, and onions, bathed in a rich tomato sauce. The vegetables are lovingly stewed until they reach a tender-crisp perfection, creating a vibrant and flavorful symphony.

**Pisto Manchego with Eggs:**
To elevate this humble dish to new heights, eggs are gently nestled into the aromatic vegetable stew, creating a harmonious union of flavors and textures. The eggs gently poach in the flavorful tomato sauce, absorbing the essence of the vegetables, resulting in a dish that is both comforting and satisfying.

**Additional Recipes:**
Alongside the classic Pisto Manchego with Eggs recipe, the article offers a collection of equally enticing variations to cater to diverse preferences and dietary needs. Whether you prefer a vegan version featuring tofu or a hearty rendition with chorizo sausage, there's a recipe here to suit every palate.

Embark on a culinary journey through the vibrant flavors of Spain with this comprehensive guide to Pisto Manchego. From the traditional version to innovative twists, these recipes promise a delightful experience that will transport you to the heart of La Mancha with every bite.

Here are our top 2 tried and tested recipes!

PISTO MANCHEGO

Pisto Manchego image

My simple version of a traditional Spanish vegetarian classic. This dish originates from Castilla la Mancha--hence the name--pisto manchego. Packed with flavor, this will light up any dinner table.

Provided by Anonymous

Time 1h

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons extra-virgin olive oil
2 medium onions, finely sliced
3 cloves garlic, finely sliced
1 small potato, peeled and diced
1 medium green bell pepper, thinly sliced
1 medium red bell pepper, thinly sliced
2 medium zucchini, sliced
4 medium tomatoes, peeled and chopped
1 teaspoon white sugar, or to taste
salt and freshly ground black pepper to taste

Steps:

Heat oil in a frying pan over medium heat. Add onions and garlic and cook, stirring occasionally, for 3 minutes. Add potato and bell peppers, increase heat to medium-high, and cook, stirring occasionally, for 5 minutes. Add zucchini; cook and stir for 5 minutes more.
Add tomatoes, stirring well to combine the mixture together. Cover and simmer until the mixture has softened, about 15 minutes. Add sugar and season with salt and pepper to taste.
Increase heat and cook, stirring continually, to allow the mixture to thicken to desired consistency.

Nutrition Facts : Calories 175.9 calories, Carbohydrate 25.6 g, Fat 7.4 g, Fiber 5.6 g, Protein 4.4 g, SaturatedFat 1.1 g, Sodium 23.2 mg, Sugar 10.6 g

PISTO MANCHEGO

Pisto Manchego image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 8

Ingredients

1/2 cup plus 1 tablespoon olive oil
4 large onions, coarsely chopped
3 green bell peppers, stemmed, seeded, and cut into large dice
3 medium zucchini, cut into large dice
2 teaspoons salt
6 medium tomatoes, peeled, seeded, and coarsely chopped
1 egg, lightly beaten
1 1/2 hardboiled egg, whites diced and yolks crumbled, for garnish

Steps:

In a large heavy skillet, heat 1/2 cup of the olive oil over medium high heat until it is very hot. Add the onions and cook for 2 to 3 minutes, stirring constantly, until golden. Add the peppers and cook for about 4 minutes more, or until tender and golden. Add the zucchini and salt and stir together for 1 minute more. Cover the pan and reduce the heat to its lowest possible point (use a heat proof pad if necessary). Cook for 20 to 25 minutes, stirring occasionally, until the vegetables are very tender.
Meanwhile, heat the remaining tablespoon olive oil in a large, heavy saucepan, add the tomatoes and bring to a simmer over moderate heat, stirring and mashing them against the sides of the pan. Cook rapidly, uncovered, until most of the liquid has evaporated and the tomatoes have broken down into a thick, not quite smooth puree.
Stir the tomatoes into the vegetable mixture, then pour in the beaten egg, stirring constantly. Simmer gently for about 10 seconds but do not let the mixture come to a full boil. Taste for seasoning and serve immediately, garnished with the hardboiled egg.

Tips:

Use fresh, ripe vegetables. This will ensure the best flavor and texture for your pisto manchego.
Don't be afraid to adjust the ingredients to your liking. If you like more or less of a certain vegetable, feel free to add or subtract it accordingly.
Serve pisto manchego with a variety of accompaniments. It is traditionally served with eggs, but it can also be enjoyed on its own, with bread, or as a side dish.
Make a big batch of pisto manchego and freeze it for later. This is a great way to have a delicious and healthy meal on hand whenever you need it.

Conclusion:

Pisto manchego is a delicious and versatile dish that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. Whether you serve it with eggs, bread, or as a side dish, pisto manchego is sure to be a hit. So next time you're looking for a new and exciting recipe to try, give pisto manchego a try. You won't be disappointed!