Spanish Pisto manchego - Vegetable Ragout with Egg from La Mancha
Spain's answer to ratatouille, only cut smaller and stewed longer. An egg on top turns it into a meal - in La Mancha it is simply cracked into the hot pan and cooked along.
- 55 minutes
- 4 servings
- Main course
- vegetarian
- gluten-free
- nut-free
- lactose-free
- high in protein
- antioxidant
- blood-sugar balancing
- high in fibre
- heart-healthy
Ingredients
- 600 g Tomatoes (ripe, diced, or peeled tinned tomatoes)
- 500 g Courgette (in small dice, not slices)
- 300 g Bell pepper (red and green mixed)
- 220 g Eggs (four, one per portion)
- 200 g Onion (finely diced)
- 45 g Olive oil
- 12 g Garlic
- 5 g Salt
Instructions
- Sweat onion and garlic in the olive oil over low heat for ten minutes until translucent.
- Add the peppers and stew for ten minutes.
- Add the courgette and stew for another ten minutes. Each vegetable goes in on its own and in this order so nothing collapses before the next is done.
- Add the tomatoes and reduce uncovered for 20 minutes until the ragout no longer weeps liquid. Season with salt only now.
- Press four hollows into the ragout, slide in an egg each, cover and let them set for five to six minutes - white firm, yolk still soft.
- Serve straight from the pan with bread.
Warum jedes Gemüse einzeln in die Pfanne kommt
Courgette releases water, pepper needs heat and time, tomato falls apart at once. Everything in together means the courgette turns to mush while the pepper is still raw. The order is not fussiness - it is the whole difference between a ragout and vegetable porridge.
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