This traditional pisto manchego recipe is often compared to the French dish ratatouille.
This is my interpretation of the dish and like many traditional pisto manchego recipes it is topped off with an egg and a slice of toasted bread. The correct cooking of the egg and bread is important in this version and gives the dish a modern texture and feel. I have also shown how to present the dish in a more modern style instead of just serving it in a bowl.
Served in this way, the dish can make an attractive and delicious vegetable course that is bound to impress!
Serves: 2
Preparation time: 20 mins
Cooking time: 45 mins
Ingredients:
- olive oil (aceite de oliva)
- 1 garlic clove, finely sliced (1 diente de ajo)
- 1 small onion, finely chopped (1 cebolla pequeña)
- 1 aubergine, diced (1 berenjena)
- 1 courgette, diced (1 calabacin)
- 1 red pepper, diced (1 pimiento rojo)
- 1 tsp mild paprika (pimentón dulce)
- 300g chopped tomatoes (tomates picados)
- 1 tsp sherry vinegar (vinagre de jerez)
- 1 tbsp chopped parsley (perejil picado)
- 1/2 tsp sugar (azúcar)
- 2 eggs (huevos)
- salt (sal)
- freshly ground black pepper (pimienta recién molida negro)
- farmhouse bread (pan)
- chives to garnish (cebollino)
Method:
- Gently fry the onion and garlic in a couple of tablespoons of olive oil over a medium heat until soft and translucent but avoid browning, this should take about 6 mins depending on how finely the onion is sliced. Add the aubergine and continue to fry gently for another 6 mins. The intention with this pisto manchego recipe is to cook the vegetables whilst retaining colour and texture and avoid browning (some traditional methods cook the sauce to almost a puree). Add the pepper and courgette and continue to cook, stirring gently, for about 3 mins.
- Pre-heat the oven to 180ºc (350ºf).
- Drain some of the juice from the canned tomatoes and then add to the pan and mix thoroughly, next add the paprika, vinegar, sugar and parsley along with some seasoning to taste. Cover and simmer for about 20 mins.
- Slice some bread as thinly as possible (day old bread is better for this) and drizzle with olive oil and sprinkle with salt and freshly ground pepper. Place on a baking tray in the middle of the oven for 10 mins or until golden.
- Meanwhile warm a small amount of olive oil in a frying pan over a medium heat. Break an egg into a small jug, being careful not to break the yolk. Place a metal ring (available in cook shops) in the pan over the oil and pour a small amount of egg white into the ring and allow it to set and seal the bottom of the ring, gradually pour in the rest of the egg white and yolk. Keep the pan temperature at a fairly low heat to avoid burning the bottom of the egg and then put a lid on the pan – this will speed up the cooking of the top of the egg and the yolk. Adding 1/2 a tbsp of water to the pan before putting the lid on will steam the top of the egg even better but be careful as it can spit when it mixes with the oil.
- Once the top of the egg is just cooked (you want the yolk to remain runny), lift from the pan using a thin, metal spatula or palette knife (be careful not to touch the hot metal ring!). Remove the egg carefully and keep warm. Repeat this process with the other egg, or do both together when you are confident.
- Check the vegetables now, the sauce should have thickened and the vegetables should be cooked but retain some crunch and colour.
- Using the same size metal ring as for the eggs, spoon the mixture into the ring, pushing it down as you go. Then carefully remove the ring and gently place the egg on top. Lean a slice of the crispy bread against your stack and place a couple of chives on top of the egg. You could also serve this pisto manchego recipe with a little smoked paprika sprinkled on the egg.
Recipe by kind permission of Delicious Spanish Recipes
Delicious Spanish Recipes has been inspired by over 25 years of travelling, living and cooking in Spain and aims to bring the healthiest and tastiest Spanish food straight to your kitchen so you can enjoy, share and experience the delightful flavours and vibrant colours of authentic Spanish cooking.