Meals · Skillet & sheet-pan mains
Pisto manchego con huevos (Spanish summer vegetable stew with eggs)
La Mancha's slow stew of onion, sweet peppers, zucchini and ripe tomato, cooked down until the vegetables melt together and the sauce turns jammy. Eggs poach right in the pan, so the yolks run into it. Bring bread for the plate.
- Time
- 110 min (20 prep + 90 cook)
- Servings
- 4
- Per serving
- 351 kcal
- Protein
- 16 g
Ingredients
- 3 tbsp olive oil, extra virgin
- 2 medium onions, finely chopped
- 2 large cloves garlic, finely chopped
- 2 green bell peppers, in 1 cm (3/8-inch) dice
- 1 large red red bell pepper, in 1 cm (3/8-inch) dice
- 2 small zucchini, in 1 cm (3/8-inch) dice
- 5 ripe medium tomatoes, peeled and chopped (or two 14 oz / 400 g cans of whole tomatoes, crushed)
- 1 tsp salt
- 1/2 tsp black pepper
- 8 large eggs
Steps
- Warm the oil in a wide, deep frying pan or casserole over medium-low heat. Add the onion and garlic and cook gently for 15 minutes, stirring now and then, until soft and translucent but not coloured.
- Add the green and red peppers and cook for another 15 minutes, until they have softened and sweetened.
- Stir in the zucchini, tomatoes, salt and pepper. Cover and cook over low heat for 20 minutes, stirring from time to time.
- Take off the lid, raise the heat to medium and cook for 30 minutes, stirring more often as it thickens, until the watery juices have gone and the vegetables hold together in a thick, glossy stew. Taste for salt. If your tomatoes are sharp, a pinch of sugar rounds them out.
- Make 8 hollows in the stew, break an egg into each, cover and cook on low for 5–6 minutes, until the whites are set and the yolks still soft. Serve from the pan. Without the eggs, the pisto keeps 3 days in the fridge and freezes 3 months: reheat it until bubbling and poach the eggs fresh.
Good to know
Can I fry the eggs instead?
Yes, fried eggs are the traditional way: fry them in a separate pan and slide one or two on top of each plate. About 2 extra tablespoons of oil in the pan makes it about 49 instead of 55.
Does it need eggplant?
Some villages add it and others would never. Salt a small diced eggplant, rinse it, and add it with the zucchini. It drinks oil, so keep it to one.
Per
- Calories
- 92
- Protein
- (19%)
- 4 g
- Fat
- (58%)
- 6 g
- Carbohydrates
- (23%)
- 6 g
- of which sugar
- 4 g
- Fiber
- 1 g
- Sodium
- 188 mg
More meals
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1406 kcal goes into the pot and 2110 g of ingredients comes out as about 1535 g of food: 92 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.