Pisto Manchego

Name: Pisto Manchego
Prep time: 20 min
Cook time: 60 min
Yield: 4
Cuisine: Spanish Cuisine
Ingredients: 5 tbsp olive oil; 2 onions, finely diced; 2 cloves garlic, finely chopped; 2 green bell or Italian frying peppers, diced; 1 red bell pepper, diced; 2 medium zucchini, diced; 5 ripe tomatoes, peeled and grated (or 400 g canned tomatoes); 1 tsp sugar, to balance the tomatoes' acidity; 1 tsp salt, to taste; 1/2 tsp black pepper; 4 eggs, to serve (optional)

A La Mancha classic of onions, peppers, zucchini and tomatoes slowly cooked in olive oil into a sweet vegetable stew, topped with a fried egg.

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Prep: 20 min
Cook: 1 h
Total: 1 h 20 min
Serves: 4
Level: Easy

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The story of this dish

Pisto is a traditional dish of La Mancha in central Spain, and “manchego” simply marks it as belonging to that region. Made by slowly cooking summer vegetables in olive oil, it is often described as the Spanish cousin of French ratatouille.

Because tomatoes and peppers only arrived from the Americas after the 16th century, today's pisto clearly took shape after that time. Some food historians see alboronía, an Andalusian dish of eggplant and squash with roots in the region's Moorish kitchen, as one of its ancestors. In La Mancha pisto is usually eaten as a main dish, topped with a fried egg or with warm bread.

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