Pisto Manchego (Spanish Vegetable Stew)
A tremendously tasty, classically colorful Spanish dish topped with an egg!
Pisto Manchego (Spanish Vegetable Stew)
Ingredients
- 4 tablespoons extra virgin olive oil
- 2 tablespoons minced garlic
- 1 yellow onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 zucchini, cut into 1 inch cubes
- 6 ripe red tomatoes, cut into 1 inch cubes
- 1 bay leaf
- 2 tablespoons fresh parsley, finely chopped
- 2 teaspoons cumin
- 1/2 cup dry white wine (Chardonnay or Sauvignon Blanc)
- 1-2 teaspoons sugar, if required
- 1 egg
- 2 oz Manchego cheese, grated
- Kosher Salt and black pepper, to taste
Preparation
- Heat the extra virgin olive oil over medium heat in a medium sized skillet or fry pan. Add the garlic and onions for 4-5 minutes, stirring occasionally until the onions are translucent.
- Add the tomatoes, cumin, bay leaf, parsley, white wine, and more salt and pepper. Lower the heat, and let the Pisto simmer for 10-15 minutes.
- At this point, try the Pisto. If it tastes too acidic, add 2-3 teaspoons of sugar and stir thoroughly to combine. Crack the egg into the stew's center, and cook until the yolk is cooked through.
- Remove the stew from the heat, and remove the bay leaf. Generously sprinkle the stew with salt and pepper and grated Manchego cheese, then serve immediately with fresh bread.