PISTO MANCHEGO

A delicious dish from Castilla-La Mancha, this recipe comes straight from my family's heart. My grandfather, from Albacete, used to prepare it for us often, and my mum continues the tradition.
One of the best things about pisto manchego is how healthy it is: a mix of vegetables like courgette, peppers, and onion, simmered with tomato sauce. It’s incredibly tasty and versatile – perfect with rice, fried eggs, toast, Spanish omelette, or even a fillet.
My favorite way to enjoy it? With a fried egg, of course.

INGREDIENTS 4Pax:

• Chopped tomatoes (canned)
  
• 1 clove of garlic
  
• 1 onion
  
• 1 courgette
  
• 2 peppers (1 red, 1 green)
  
• A splash of white wine (optional)
  
• Salt and pepper
  
• Olive oil
  

 

METHOD:

• Finely chop the garlic.
  
• Cut the onion, courgette, and peppers into medium-sized cubes.
  
• In a pan with olive oil, first sauté the garlic.
  
• Add the onion and peppers, cook on medium heat for a few minutes.
  
• Add the courgette, season with salt and pepper, and pour in the white wine.
  Cook for 20 minutes.
  
• Add the chopped tomatoes and cook 5–10 more minutes.
  
• Serve with toast, rice, or a fried egg.
  

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Cook with love! 
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Thanks :)