📝 About This Recipe
Hailing from the windswept plains of Castilla-La Mancha, Pisto Manchego is Spain’s rustic, soulful answer to ratatouille. This vibrant medley of garden vegetables is slowly simmered in liquid gold—Spanish extra virgin olive oil—until they reach a jammy, caramelized perfection. Topped with a crisp-edged fried egg and salty shards of Serrano ham, it is a humble masterpiece of Mediterranean comfort food.
🥗 Ingredients
The Aromatics
- 1/2 cup Extra Virgin Olive Oil (High quality Spanish oil is preferred)
- 2 large Yellow Onion (finely diced)
- 4 Garlic Cloves (thinly sliced)
The Garden Vegetables
- 2 medium Green Bell Pepper (seeded and cut into 1/2-inch cubes)
- 1 large Red Bell Pepper (seeded and cut into 1/2-inch cubes)
- 2 medium Zucchini (unpeeled, cut into 1/2-inch cubes)
- 1.5 lbs Roma Tomatoes (grated (discard the skins) or finely crushed)
- 1 teaspoon Sugar (to balance the acidity of the tomatoes)
- 1 teaspoon Smoked Paprika (Pimentón de la Vera) (sweet variety)
- Sea Salt and Black Pepper (to taste)
The Finishing Touches
- 4 large Eggs (to be fried 'a la Española')
- 4 slices Serrano Ham (torn into bite-sized pieces)
- 1 tablespoon Fresh Parsley (chopped for garnish)
- 1 loaf Crusty Bread (for serving)
👨🍳 Instructions
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1
Heat the olive oil in a large, heavy-bottomed skillet or traditional clay 'cazuela' over medium heat. Do not skimp on the oil; it is the carrier of flavor in this dish.
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2
Add the diced onions and a pinch of salt. Sauté for about 10-12 minutes, stirring occasionally, until they are soft, translucent, and just beginning to turn golden.
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3
Incorporate the green and red bell peppers. Cook for another 10 minutes, allowing them to soften and release their sweetness into the oil.
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4
Add the sliced garlic and the zucchini cubes. Stir well to coat the zucchini in the flavored oil. Sauté for 8-10 minutes until the zucchini begins to lose its rigidity.
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5
Clear a small space in the center of the pan and add the smoked paprika. Toast it for just 30 seconds until fragrant, being careful not to burn it.
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6
Pour in the grated tomatoes and the sugar. Season with salt and freshly ground black pepper.
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7
Reduce the heat to low. Simmer the mixture uncovered for 25-30 minutes. Stir occasionally to prevent sticking. The pisto is ready when the oil begins to separate from the vegetables and the mixture has a thick, jam-like consistency.
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8
While the pisto finishes, heat a small amount of olive oil in a separate small frying pan over medium-high heat.
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9
Fry the eggs one at a time, Spanish style: spooning hot oil over the yolks until the whites are crispy and lacy at the edges but the yolks remain runny.
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10
Taste the pisto one last time and adjust the salt if necessary. Remember that the ham topping will add extra saltiness.
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11
Divide the warm pisto into four shallow bowls or plates.
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12
Top each portion with a fried egg, a few ribbons of Serrano ham, and a sprinkle of fresh parsley. Serve immediately with thick slices of crusty bread.
💡 Chef's Tips
Slow and steady wins the race; don't rush the onion and pepper sauté as this builds the flavor base. Grating the tomatoes is a traditional Spanish technique that leaves the skin behind and creates a superior texture compared to chopping. If the zucchini releases too much water, increase the heat slightly for a few minutes to evaporate the excess moisture before the final simmer. For a vegetarian version, simply omit the Serrano ham; the smoked paprika provides plenty of savory depth. Pisto actually tastes even better the next day after the flavors have fully married in the fridge.
🍽️ Serving Suggestions
Pair with a chilled glass of Rueda (Verdejo) or a light Spanish Rosado. Serve alongside 'Pan con Tomate' for a complete tapas-style feast. Use leftovers as a filling for empanadas or as a topping for grilled white fish. Accompany with a side of Manchego cheese wedges and Marcona almonds. For a heartier meal, serve over a bed of crispy fried potatoes (patatas a lo pobre).