Pisto Manchego - Easy Spanish Ratatouille with Fried Egg
Pisto Manchego is a true highlight of Spanish cuisine and a favorite in my little cat kitchen! This traditional Spanish ratatouille features fresh vegetables gently stewed in high-quality olive oil until aromatic and tender. Topped with a perfectly fried egg, its runny yolk blending with the savory vegetable mixture, it's pure bliss. The best part? It's healthy, vegetarian, and incredibly easy to make. As a home cook, I love how these few high-quality ingredients create such a deep, hearty flavor experience. Whether for a quick lunch or a light dinner, this dish brings the Spanish lifestyle straight to your home. I promise, as you slowly sauté the onions and peppers, the aroma will enchant your entire kitchen. Grab your favorite knife and let's whip up this colorful, nutrient-rich skillet dish that's guaranteed to succeed and tastes fantastic!
Ingredients
Preparation
First, wash the vegetables thoroughly. Dice the zucchini (1), the bell pepper (1), the onion (1), and the tomatoes (2) into small, uniform cubes so they stew beautifully later.
Finely mince the garlic clove (1) – purr, a bit of garlic is essential for the aroma!
Heat the olive oil (30 ml) in a pan over medium heat. Add the onion (1) and garlic (1) and sauté until translucent and fragrant.
Now add the bell pepper (1) and the zucchini (1). Sauté everything for about 10 minutes until the vegetables start to color.
Add the tomatoes (2). Season with sea salt (5 g) and let the Pisto Manchego simmer over low heat for another 15 minutes until a rich, thick ragout has formed.
Finally, crack the egg (1) into a small separate pan or carefully directly into a well in the vegetable ragout and fry until the egg white is set but the yolk remains beautifully runny. Enjoy!
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