Pisto Manchego
Immagine generata dall'IA
Vegetariano Senza glutine Spanish

Pisto Manchego

A traditional Spanish vegetable stew from La Mancha, gently simmered until peppers, zucchini, and tomatoes become sweet, silky, and deeply savory. Serve it with eggs for a complete meatless main dish.

80 min 4 porzioni Medium
Tutte le ricette

Come preparare

1
Heat the olive oil in a wide, heavy skillet or shallow Dutch oven over medium heat. Add the onion, red bell pepper, green bell pepper, and half the salt; sauté for 10 to 12 minutes, stirring often, until the onion is translucent and the peppers are soft.
2
Add the zucchini and garlic. Season with the remaining salt, smoked paprika, and black pepper, then sauté for 8 minutes, until the zucchini edges begin to turn golden and the garlic smells fragrant.
3
Pour in the crushed tomatoes and stir thoroughly, scraping up any browned bits from the base of the pan. Bring the mixture to a gentle bubble over medium heat.
4
Reduce the heat to low and simmer uncovered for 30 to 35 minutes, stirring every 5 minutes, until the vegetables are tender and the tomato sauce is thick enough to mound lightly on a spoon.
5
Taste the pisto and adjust the salt. Make four shallow wells in the stew and crack one egg into each. Cover the pan and cook over low heat for 6 to 8 minutes, until the whites are fully set and the yolks remain softly runny, or cook longer for firm yolks.
Eggs cooking in wells of Pisto Manchego Immagine generata dall'IA
6
Remove the pan from the heat and rest it uncovered for 2 minutes so the sauce settles and the eggs finish gently. Serve hot directly from the skillet.
Finished Pisto Manchego with eggs served in a skillet Immagine generata dall'IA

Perché questa ricetta funziona

Slow cooking concentrates the sweetness of the peppers, onion, and tomatoes while the zucchini keeps the stew tender without becoming shapeless. Eggs add richness and make the rustic vegetables a satisfying main dish.

Conservazione e riscaldamento

Come conservarla

Refrigerate the vegetable stew in an airtight container for up to 4 days. Store cooked eggs separately if possible.

Come riscaldarla

Reheat the vegetable stew gently in a covered skillet over medium-low heat, stirring occasionally until steaming hot. Add a splash of water if it has thickened too much; cook fresh eggs when serving.

Nutrizione / porzione

310kcal
11,71 gproteine
22,80 gcarboidrati
19,51 ggrassi
P
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Ricetta preparata per la pubblicazione con ingredienti completi e passaggi ordinati.
Pubblicata il 20 ago 2026 · aggiornata il 20 ago 2026