Pisto manchego
La Mancha’s slow-cooked medley of tomato, pepper, courgette and onion, served with a fried egg and bread for dipping.
Ingredients
- 2 onions
- 2 green peppers and 1 red pepper
- 2 courgettes
- 1 kg ripe tomatoes
- Olive oil, salt and a pinch of sugar
- 4 eggs
How to make it at home
- Chop the onion and peppers and soften them in oil over a low heat for 20 minutes.
- Add the diced courgette and cook for 10 minutes.
- Add the peeled, chopped tomato, season with salt and add a pinch of sugar.
- Simmer gently for about 30 minutes, until the liquid has evaporated.
- Serve with a fried egg on top.
The trick: The slower, the better: pisto is stewed, not fried.