Pisto Manchego with Fried Egg and Bread

Why You’ll Love This Recipe

• Classic Spanish comfort: silky vegetables slowly simmered in olive oil and paprika.
• Budget-friendly, deeply flavorful, and naturally vegetarian.
• Meal-prep dream: the pisto gets better after a day in the fridge.
• Runny-yolk fried egg and crusty bread turn it into a satisfying, complete meal.

Grocery List

• Produce: Yellow onion, red bell pepper, green bell pepper, zucchini, garlic, flat-leaf parsley (optional), fresh tomatoes if substituting for canned.
• Dairy/Eggs: 4 large eggs.
• Pantry: Extra-virgin olive oil, canned whole peeled tomatoes (28 oz/800 g), sweet smoked paprika (pimentón dulce), kosher salt, black pepper, sugar, sherry vinegar, rustic country bread, bay leaf (optional), crushed red pepper or hot pimentón (optional).

Full Ingredients

For the Pisto

• 6 tbsp (90 ml) extra-virgin olive oil
• 1 large yellow onion (about 300 g), small dice
• 1 red bell pepper (about 175 g), small dice
• 1 green bell pepper (about 175 g), small dice
• 2 medium zucchini (about 450 g), halved lengthwise and sliced into 1.5 cm half-moons
• 4 garlic cloves (about 15 g), minced
• 1½ tsp sweet smoked paprika (pimentón dulce)
• 1 can (28 oz/800 g) whole peeled tomatoes, drained and roughly chopped (or 900 g ripe tomatoes, peeled and chopped)
• 1 small bay leaf (optional)
• ½ tsp sugar (to balance acidity)
• 1¼ tsp kosher salt, plus more to taste
• ½ tsp freshly ground black pepper
• 1 tsp sherry vinegar, to finish

For the Eggs

• 2 tbsp (30 ml) extra-virgin olive oil
• 4 large eggs
• Pinch of kosher salt and sweet paprika, for finishing

To Serve

• 4 thick slices rustic country bread (about 50 g each), toasted or warmed
• 2 tbsp chopped flat-leaf parsley (optional)
• Extra-virgin olive oil and flaky salt, for drizzling and finishing (optional)

Step-by-Step Instructions

Step 1: Prep the vegetables and tomatoes

Drain the canned tomatoes in a sieve to remove excess liquid, then roughly chop. If using fresh tomatoes, score, blanch 30 seconds, peel, core, and chop. Dice the onion and peppers, slice the zucchini, and mince the garlic so everything is ready to go. Preheat the oven to 375°F/190°C if you plan to toast the bread.

Step 2: Build a sweet onion base

In a wide, heavy skillet or sauté pan (30 cm/12-inch preferred), warm 6 tbsp olive oil over medium-low heat. Add the onion and a pinch of salt. Cook, stirring occasionally, until soft, translucent, and sweet but not browned, 8–10 minutes. Low, gentle heat prevents scorching and sets up the silky texture pisto is known for.

Step 3: Soften peppers and bloom the garlic

Add the red and green peppers and cook, stirring, until they relax and turn tender, 8–10 minutes. Make a small well, add the garlic, and cook 30–45 seconds until fragrant. Season with ½ tsp of the salt. Keep the heat moderate to avoid coloring the vegetables.

Step 4: Add zucchini and paprika

Stir in the zucchini and the sweet smoked paprika. Increase heat slightly to medium and cook 5–6 minutes, stirring, until the zucchini edges are lightly golden but still hold their shape. The paprika should coat the vegetables and bloom in the oil for a deeper flavor.

Step 5: Simmer with tomatoes until jammy

Add the chopped tomatoes, bay leaf (if using), remaining salt, black pepper, and sugar. Bring to a gentle simmer, then reduce heat to low. Cook 20–25 minutes, stirring every few minutes, until the mixture looks glossy and thick, with little free liquid. If it reduces too quickly, partially cover. Off the heat, remove the bay leaf and stir in sherry vinegar. Taste and adjust salt, pepper, and acidity. Let the pisto rest 5 minutes.

Step 6: Fry lacy-edged eggs

In a small nonstick or well-seasoned skillet, heat 2 tbsp olive oil over medium-high until shimmering. Crack in the eggs (work in batches if needed). Fry 2–3 minutes until whites set and edges turn lacy and crisp, leaving yolks runny. Season with a pinch of salt and a dusting of paprika.

Step 7: Toast bread and serve

Toast or warm the bread until crisp: 375°F/190°C for 6–8 minutes in the oven, or in a dry skillet 2–3 minutes per side. Spoon the pisto into warm bowls or a shallow serving dish, top each portion with a fried egg, sprinkle with parsley, and finish with a light drizzle of olive oil and a pinch of paprika. Serve immediately with the bread for mopping up the sauce.

Pro Tips

• Use a wide pan so moisture evaporates and the pisto turns glossy, not soupy.
• Drain canned tomatoes to prevent watery results; you can add a splash of the juices later if needed.
• Salt in layers (onions, then peppers, then the pot) to build depth without overdoing it at the end.
• Low, gentle heat keeps vegetables silky; aim for soft and jammy, not browned and dry.
• Resting 5–10 minutes before serving lets flavors meld and thickens the sauce.

Variations

• Baked Eggs: Transfer hot pisto to an ovenproof dish, make 4 wells, crack in eggs, and bake at 375°F/190°C for 7–10 minutes until whites are just set.
• With Eggplant: Add 300 g diced eggplant; sauté it in a little oil until golden, then fold into the pisto for a heartier, more ratatouille-like version.
• Smoky & Spicy: Swap ¼ tsp hot pimentón for part of the sweet paprika, or add a pinch of crushed red pepper. For meat-eaters, crisp a little chopped chorizo first, then build the pisto in the rendered fat plus olive oil.

Storage & Make-Ahead

Pisto keeps beautifully: refrigerate in an airtight container up to 4–5 days or freeze up to 3 months. Reheat gently over low heat with a splash of water or olive oil. The flavors deepen overnight, so it’s ideal for make-ahead meals. Fry eggs to order just before serving. Toast bread fresh, or freeze slices and warm them directly from frozen at 375°F/190°C for 8–10 minutes.

Nutrition (per serving)

Approximate values with one egg and one slice of bread: 550 kcal; 15 g protein; 47 g carbohydrates; 35 g fat; 8 g fiber; 700–800 mg sodium. Values will vary with bread choice and oil used.