La Mancha Vegetable Skillet with Egg — Manchego Pisto
La Mancha skillet of slow-cooked tomato, capsicum, courgette, and onion stewed down into a rich glossy ratatouille, finished with a fried egg cracked over the top to soak into the vegetables.
Spanish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut courgette and capsicum into 1cm cubes, dice onion, smash garlic cloves, grate tomato, chop parsley, and toast bread slices until golden.
Sweat
Heat olive oil in a wide skillet over medium heat. Add onion and capsicum with a pinch of salt, cook 6-7 minutes until softened. Add courgette, toss 3-4 minutes until tender.
Bloom
Remove from heat, stir in smashed garlic and sweet pimenton for 15 seconds. Return to medium heat, add grated tomato and remaining salt, cook 8-10 minutes until darkened and glossy.
Fry
Make two wells in the centre of pisto, crack eggs into them, cover loosely, cook over medium 4-5 minutes until egg whites set and yolks stay glossy.
Plate
Transfer skillet to the table on a board, scatter black pepper and parsley across the surface, and serve with toasted bread for dipping into the vegetables.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.