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    Pisto Manchego recipe, Spanish brunch recipes Spanish Starters & Appetisers, Spanish Vegetarian Recipes, Tapas Recipes 5 1 5 0

    Pisto Manchego

    • Serves 4 people
    • Complexity Easy
    Prep time
    5 mins
    Cook time
    30 mins
    Total time
    35 mins
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    • 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


    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.


    1. Pre-heat your oven at 200˚C/400˚F/Gas Mark 6.
    2. 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.
    3. 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.
    4. 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.
    5. 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.

      Shop Ingredients

      Vega Mancha Semi Cured Manchego Cheese Piece 150g


      Añana Salt Flakes


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