Pisto Manchego con Huevo Pochado (La Mancha Slow-Simmered Zucchini, Pepper & Tomato Skillet) – Authentic Spain Recipe
Don Quixote’s homeland dish from La Mancha: garden vegetables simmered in olive oil and crowned with soft eggs.
- Country of Origin
- 🇪🇸 Spain (Southern Europe, Europe)
- Dietary Profile
- vegetarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Diced zucchini and eggplant, Sweet red and green bell peppers, Crushed tomatoes and runny poached eggs, Garlic, Cumin pinch
Ingredients for Pisto Manchego con Huevo Pochado (La Mancha Slow-Simmered Zucchini, Pepper & Tomato Skillet) (4 Servings)
- 1.25 lbs (or 2.5 cups) diced zucchini and eggplant, prepped into bite-sized pieces
- 1.5 cups sweet red and green bell peppers, washed and trimmed
- 1 cup crushed tomatoes and runny poached eggs
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Spain seasoning (cumin pinch, extra virgin olive oil, oregano)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and garlic for 2–3 minutes until softened and fragrant.
- Add diced zucchini and eggplant and sweet red and green bell peppers along with cumin pinch, extra virgin olive oil, oregano, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with crushed tomatoes and runny poached eggs and serve straight from the skillet.