Pisto Manchego With A Twist
Pisto Manchego is a traditional Spanish dish with tomatoes and veggies slowly simmered. I put a fun and tasty twist on this traditional dish that I think you’ll love!
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What is pisto manchego?
Pisto manchego is a Spanish dish that is often referred to as “Spanish ratatouille”. Made with tomatoes, onions, eggplant, green & red peppers, and olive oil the veggies are slowly simmered in a pan and is often topped with a fried egg, bread, or ham. There are several versions and interpretations of the dish that have come from different regions of Spain. Some versions use white wine and sherry vinegar to simmer vegetables and tomatoes, and some use none and forgo the egg on top. For my twist on Pisto Manchego keep reading!! I also left off the eggplants because I personally just can’t stand eggplant but you can certainly add them to your pisto!
Pisto Manchego is typically served as a side dish but my fun twist on the traditional recipe makes it a fabulous brunch dish that can be either the main attraction or part of an epic brunch spread!
How do I make pisto manchego?
Start by prepping washing and dicing all your produce. In a pan or cast-iron skillet, brown the garlic and vegetables. Once vegetables become opaque and fragrant add the tomatoes and any liquid ingredients. Turn heat to low and simmer for 40 minutes. Add eggs into the pan without breaking the yolk and cook sunny side up until whites are cooked. Serve immediately.
Is pisto mantengo vegetarian?
Yes! Pisto manchego is a vegetarian dish as long as you don’t add the ham on top. The dish consists of vegetables only so it’s a great option for any brunch or lunch if you plan on having vegetarians in attendance!
Can I make the pisto manchego vegan?
This version of pesto manchego is also vegan! Tomato Bloody Mary mix is all-natural, gluten-free, and vegan so no worries there! The traditional pitso manchego is also vegan! Just leave out the eggs!
Should I use organic vegetables?
It is not a requirement to use organic vegetables for the pisto manchego but I would recommend it! Since it is a vegetarian dish, the star of the show is the vegetables so you want to use the highest quality vegetables as possible! At the very least, if you aren’t using organic vegetables make sure to pick the best looking ones at the store!
The same thought process should apply to the extra virgin olive oil and the eggs. Vegetarian and vegan dishes usually have minimal ingredients so every component should be of the highest quality to elevate the flavor and presentation of the dish!
What kind of tomatoes should I use for the pisto manchego?
For pisto manchego you want to use Roma or plum tomatoes. You want tomatoes that have a pop of sweetness but also aren’t too bitter. Plus the Roma tomatoes are a firm tomato that will do well through the long simmer.
How do you store pisto manchego?
Pisto manchego is best eaten fresh after you make it. However, you can store your pisto in an airtight container in the refrigerator for 2-3 days. Reheat in a microwave or in a skillet. Add a small amount of Toma Bloody Mary mix to skillet if it becomes dry.
Why use Toma Bloody Mary mix?
Instead of using the traditional sherry vinegar and white wine that goes in pesto manchego, I opted for Toma’s Mild Bloody Mary mix. Although the wine’s alcohol content would mostly burn off, the Toma Bloody Mary mix makes it truly alcohol-free. In addition, the smoky and robust flavor of the Tomatoes mix gives the traditional dish a unique twist. A delicious surprise that’ll have your tastebuds dancing.
The unique twist of the smoky and robust Toma flavor makes the dish heartier for those colder days, but still light and bright enough for those warmer days! Get your hands on some Toma Bloody Mary mix by shopping HERE:
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Ingredients and equipment needed for the pisto manchego with a twist
Roma tomatoes
Summer squash
Bell peppers
White onion
Garlic
Olive oil
Eggs
Fresh parsley
Toma Bloody Mary mix
Kosher salt
Fresh cracked black pepper
Heavy skillet or cast-iron skillet
Knife
Cutting board
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Looking for some other great food and drink recipes? Try out one of my other recipes below!
Pisto Manchego With A Twist
Ingredients
- 2 cups Roma tomatoes diced
- 2 cups white onion peeled and diced
- 1 orange bell pepper seeded and diced
- 1 yellow or green bell pepper seeded and diced
- 2 summer (yellow) squash
- 3-4 large brown eggs
- 1 1/2 tablespoons of fresh chopped garlic
- 1 tablespoon of fresh chopped parsley
- 3/4 extra virgin olive oil
- 1 teaspoon of kosher salt
- 1 teaspoon of fresh ground black pepper
- 1 to 1/2 cups of Toma Bloody Mary mix
Instructions
- In a large heavy or cast-iron skillet heat about 3/4 of the olive oil and add onions and garlic. Cook until they are softened and golden, about 6 minutes
- Add bell peppers to the pan and cook for about 3-4 more minutes. Then add the squash and cook for another 2 minutes. If the pan is becoming dry, add the rest of the olive oil and at this time also add the salt and pepper
- Add the tomatoes to the mixture and cook for an additional 3-4 minutes. Then about 3/4 of the Toma Bloody Mary mix and turn heat to a low simmer for about 40 minutes. If the veggies become too dry before the veggies are done you can add more Toma
- After 40 mins and the dish is no longer watery, crack the eggs spaced out on top of the mixture. Dig a small hole where each egg will go. Cover with a lid for a few minutes to help cook the whites of the eggs. If you want to increase the heat slightly at this time you can, just monitor that nothing starts to burn
- Season with fresh cracked black pepper and the freshly chopped parsley. Serve immediately
Notes:
This is a vegetarian dish and if you leave the eggs out it is also vegan, because, the Toma Bloody Mary mix is vegan! Most traditional Pisto's use a green and orange or yellow pepper. I chose orange and yellow, the choice is really yours. I also left out the eggplant because I personally do not like eggplant but if you were to use eggplant add them at the same time as the bell peppers. For best results, use Roma tomatoes and organic vegetables.
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