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Pisto Manchego

35 mins

4 people

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

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.

Ingredients
Method

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

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.

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

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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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier's passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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