Pisto Manchego: (Spanish Ratatouille)
15m prep 35m cook 50m ready
A Spanish vegetable stew with eggplant, zucchini, and peppers simmered in a garlicky tomato sauce, topped with poached eggs and Manchego cheese. Serve with croissants or baguette for sopping up the sauce.
Ingredients
- 59.1 ml extra-virgin olive oil
- 1 small yellow onion diced
- 1 small yellow bell pepper diced
- 1 medium eggplant diced
- 1 small zucchini diced
- 3 medium cloves garlic minced
- 29.6 ml fresh oregano chopped
- Kosher salt
- freshly ground black pepper
- 118 ml dry white wine
- 1 can tomato sauce
- 29.6 ml fresh basil chopped
- 14.8 ml sherry or balsamic vinegar
- 4 large eggs
- 59.1 ml shredded Manchego cheese
- 4 croissants
Nutrition (per serving, estimated)
Estimated based off 13 of 16 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 300 mg
- Iron: 4.38 mg
- Magnesium: 65.5 mg
- Phosphorus: 383 mg
- Potassium: 928 mg
- Zinc: 2.61 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 59.1 ml extra-virgin olive oil
- Kosher salt
- freshly ground black pepper
- 118 ml dry white wine
- 1 can tomato sauce
- 14.8 ml sherry or balsamic vinegar
- 4 large eggs
- 59.1 ml shredded Manchego cheese
- 4 croissants
Prepare
- Dice 1 small yellow onion
- Dice 1 small yellow bell pepper
- Dice 1 medium eggplant
- Dice 1 small zucchini
- Mince 3 medium cloves garlic
- Chop 29.6 ml fresh oregano
- Chop 29.6 ml fresh basil
Let's Cook
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Step 1.
Heat the olive oil in a 10-inch skillet over medium heat. Add the diced onion and bell pepper and cook, stirring occasionally, until softened, about 5 minutes.
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Step 2.
Add the diced eggplant and zucchini to the skillet and cook, stirring occasionally, until softened, about 10 minutes.
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Step 3.
Stir in the minced garlic and oregano and cook until fragrant, about 30 seconds. Season with salt and pepper to taste.
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Step 4.
Pour in the dry white wine and simmer, stirring occasionally, until reduced by half, about 3 minutes.
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Step 5.
Add the tomato sauce and bring to a simmer. Cover and cook gently until the juices have thickened and the vegetables are tender, about 15 minutes. Stir in the chopped basil and sherry or balsamic vinegar to taste.
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Step 6.
Using a large spoon, create four small wells in the sauce. Crack one egg into each well. Cover the pan and cook until the eggs are done to your liking, 5 to 8 minutes.
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Step 7.
Sprinkle the shredded Manchego cheese over the top and serve immediately with croissants.
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