Pisto manchego
OIL USES: Fry
INGREDIENTS
SERVINGS: 2
- 2 eggplants
- 1 zucchini
- 1 onion
- 2 cloves of garlic
- 2 cups fresh tomato sauce
- 1 red pepper
- 1 green pepper
- 1 bay leaf
- 1 tsp ground cumin
- 1 tsp ground black pepper
- salt to taste
- 4 tbsp GOYA® Extra Virgin Olive Oil
- 1 egg per person
PREPARATION
1
Start by washing all the vegetables in plenty of water.
2
Then peel and chop the onion and garlic.
3
Remove the seeds from the peppers and cut them into small cubes. Chop the eggplant and zucchini into small cubes, leaving the skin on.
4
Once the vegetables are chopped, add a good splash of GOYA® Extra Virgin Olive Oil to the frying pan and once it is hot, add the onion and garlic.
5
When the onion is soft, add in the peppers, eggplant, zucchini, spices and salt. Add spices and salt.
6
Cover the frying pan and leave it all to cook on a medium heat for 15-20 minutes, stirring every so often to stop it from sticking.
7
Then, you can add the fresh tomato sauce and give it a good stir. Leave it all to cook on a medium heat until the tomato sauce has reduced by almost half.
8
While that’s cooking, add a splash of GOYA® Extra Virgin Olive Oil to a frying pan. Fry the eggs, and once they’re ready, add them on top of the pisto. Check the seasoning and serve.
