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Pisto Manchego Recipe
Annie Graves

Pisto Manchego

Enjoy the rich flavors of Pisto Manchego! This Spanish vegetable stew is made with sautéed tomatoes, peppers, zucchini, and onions for a hearty and healthy meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 3
Course: Lunch
Cuisine: Spanish
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Pisto Manchego
  • 1/4 cup olive oil
  • 1 large onion finely chopped
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 2 zucchini diced
  • 3 large tomatoes chopped (or 1 can of crushed tomatoes)
  • 3 cloves garlic minced
  • 1 tsp smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 tsp sugar optional, to balance the acidity of the tomatoes
  • 4 large eggs optional, for serving
  • Fresh parsley or basil chopped (for garnish)
Optional Add-Ins
  • 1 eggplant diced (for extra heartiness)
  • Fresh thyme or oregano for added flavor
Substitutions
  • Vegan: This recipe is naturally vegan if you omit the eggs.
  • Low-Sodium: Reduce the salt and use low-sodium canned tomatoes if using.
  • Gluten-Free: This recipe is naturally gluten-free.

Method
 

Sauté the Vegetables
  1. In a large skillet or heavy-bottomed pot, heat the olive oil over medium heat.
  2. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
Add the Peppers and Zucchini
  1. Stir in the red and green bell peppers and cook for another 5 minutes, stirring occasionally.
  2. Add the diced zucchini and continue cooking for an additional 7-8 minutes, until the vegetables are tender.
Cook the Tomatoes
  1. Add the chopped tomatoes (or crushed tomatoes), minced garlic, smoked paprika, salt, pepper, and sugar (if using) to the pan.
  2. Stir everything together and bring the mixture to a simmer.
  3. Reduce the heat to low, cover, and let the mixture simmer gently for about 20 minutes.
  4. Stir occasionally, until the vegetables are soft and the flavors have melded.
Serve with Eggs (Optional)
  1. If serving with eggs, fry or poach the eggs while the Pisto Manchego is simmering.
  2. To serve, ladle the pisto into bowls or plates and top each serving with a fried or poached egg.
  3. Garnish with fresh parsley or basil for added flavor.

Notes

Nutritional Information (Per Serving - 1 cup of Pisto with egg):

  • Calories: 250-300
  • Carbohydrates: 20g
  • Protein: 10g
  • Fat: 15g
  • Saturated Fat: 3g
  • Sodium: 400mg
  • Fiber: 5g
  • Sugar: 8g
 

Notes/Advice:

  • Additions/Subtractions:
    • If you want to make the dish even heartier, add diced eggplant or mushrooms. They soak up the sauce beautifully and add more texture.
    • For a quicker version, use canned tomatoes instead of fresh ones, though fresh tomatoes give the best flavor.
    • Adjust the seasoning to your taste—more smoked paprika for that classic Spanish flavor, or less if you prefer a milder taste.