Pisto Manchego recipe, Spanish brunch recipes Spanish Starters & Appetisers, Spanish Vegetarian Recipes, Tapas Recipes 5 1 5 0 https://www.bascofinefoods.com/wp-content/uploads/2020/01/pisto-manchego-1.jpg

Pisto Manchego

4 people
Easy

Prep time
5 mins

Cook time
30 mins

Total time
35 mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

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Ingredients

4 tbsp of olive oil
1 large onion, finely chopped
1 garlic clove, peeled and finely chopped
2 sprigs of fresh oregano picked and finely chopped
1 courgette, diced into small cubes
1 green pepper, diced into small cubes
1 red pepper, diced into small cubes
500g beef tomatoes, chopped roughly
4 large free-range eggs
Manchego cheese to grate
Salt and a pinch of sugar to taste

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Introduction

This authentic pisto manchego recipe will show you how to make this traditional La Mancha dish perfect for brunch or as healthy mid-week dinner option. You can serve your pisto manchego on toasted bread, topped with a fried egg or bake the eggs in the pisto sauce and finish with some grated manchego cheese.

Method

Pre-heat your oven at 200˚C/400˚F/Gas Mark 6.
In a large oven-proof frying pan, heat the oil and add the chopped garlic, onions and peppers and cook on a gentle heat for 5 minutes. Add the chopped courgettes and cook for a further 5 minutes.
Add the chopped tomatoes, oregano and a splash of water, season with salt and a pinch of sugar and cook on a gentle heat for 10 minutes, making sure you stir the mix regularly.
Remove the pan from the heat and with the help of a spoon make 4 holes is the sauce. Crack one egg into each hole and place the pan in the oven.
Bake for 8 to 12 minutes, depending on how you like your egg cooked. Serve with some grated manchego cheese and some toasted sourdough bread.

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Pisto Manchego

Ingredients

Introduction

Method

Shop Ingredients

Vega Mancha Semi Cured Manchego Cheese Piece 150g

Añana Salt Flakes

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