Spanish Manchego Vegetable Stew with Crispy Fried Eggs

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Pisto manchego is the rustic vegetable stew of La Mancha — slow-cooked peppers, zucchini, eggplant, and tomatoes that turn jammy and golden in good olive oil. It is traditionally served over toasted country bread with a sunny-side-up egg on top, making it a hearty breakfast, lunch, or light supper.

Nutrition Facts

Per serving (estimated)

• 380 kcalCalories
• 24 gFat
• 4.5 gSaturated Fat
• 32 gCarbs
• 7 gFiber
• 11 gSugar
• 12 gProtein
• 420 mgSodium
• 850 mgPotassium
• 95 mgCalcium
• 2.8 mgIron
• 75 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the vegetable base

• 1/4 cup extra-virgin olive oil
• 1 large yellow onion, finely diced
• 1 green bell pepper, seeded and diced
• 1 red bell pepper, seeded and diced
• 4 cloves garlic, thinly sliced
• 1 medium zucchini, diced
• 1 small Italian eggplant, diced
• 1 tsp sea salt

For the tomato base

• 1 lb ripe tomatoes, grated on the coarse side of a box grater (skins discarded)
• 1 bay leaf
• 1/2 tsp sweet Spanish smoked paprika
• 1/4 tsp sugar
• 1 tbsp sherry vinegar

To serve

• 2 tbsp olive oil
• 4 large eggs
• 4 thick slices crusty country bread, toasted
• 2 tbsp chopped flat-leaf parsley
• Flaky sea salt, to finish

Directions

1. Warm the 1/4 cup olive oil in a wide, heavy skillet or traditional earthenware cazuela over medium heat. Add the onion and cook gently for 8 to 10 minutes until soft and translucent.
2. Add the green and red bell peppers along with 1 teaspoon of salt. Cook another 10 minutes, stirring occasionally, until the peppers soften and begin to caramelize at the edges.
3. Stir in the garlic, zucchini, and eggplant. Cook 5 to 7 minutes until the vegetables start to soften and release their juices, which will help form the base of the stew.
4. Add the grated tomatoes, bay leaf, smoked paprika, and sugar. Bring to a gentle simmer, then reduce the heat to low.
5. Cook uncovered for 25 to 30 minutes, stirring now and then, until the vegetables are completely tender and the mixture has thickened into a jammy, rustic stew with olive oil pooling slightly at the edges. Stir in the sherry vinegar off the heat and discard the bay leaf.
6. While the pisto finishes, heat the 2 tablespoons of olive oil in a small nonstick skillet over medium-high heat. Fry the eggs one at a time until the whites are crisp and lacy at the edges and the yolks remain runny.
7. Place a slice of toasted bread on each plate and spoon the warm pisto generously over the top.
8. Top each portion with a fried egg, scatter with parsley, and finish with a pinch of flaky salt. Serve immediately, with a wedge of manchego cheese on the side if desired.

Cook’s Notes

• Use ripe summer tomatoes for the deepest flavor; grating them and discarding the skins gives the silkiest base without the need to peel.
• The dish tastes even better the next day — store covered in the refrigerator for up to 3 days and reheat gently with a splash of water.
• For a heartier version, stir in 1/2 cup of diced cured jamón serrano or chorizo along with the onions at the start.
• A traditional cazuela de barro (unglazed clay dish) gives the most authentic flavor, but any wide heavy skillet works well.
• Finish with a drizzle of raw olive oil just before serving for a brighter, peppery note.

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