Pisto manchego
70 min337 kcal each
La Mancha's slow-cooked medley of peppers, courgette, onion and tomato, served with a fried egg on top.
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Plan this recipeIngredients
for 4 servings- Zucchini400 g
- Bell peppers, mixed colours400 g
- Onions2 piece
- Ripe tomatoes800 g
- Garlic2 clove
- Olive oil5 tbsp
- Eggs4 piece
- Sugar1 tsp
- Salt1½ tsp
Method
Prep 20 min · cook 50 min- Dice the onions, peppers and courgettes small; peel and chop the tomatoes.
- Soften the onions and garlic in 4 tablespoons of the oil over low heat for 10 minutes.
- Add the peppers and cook for 15 minutes, then the courgettes for 10 more.
- Add the tomatoes, salt and the sugar to round off their acidity, and cook gently for 15–20 minutes, until thick.
- Fry the eggs in the remaining oil and serve one on each plate of pisto, with bread. The pisto keeps for 4 days.
Nutrition
per servingCal
337
Protein
11g
Carbs
26g
Fat
23g
Of 16g of sugar per serving, 1g is added sugar.
Of 23g of fat per serving, 4.1g is saturated.
