Extra Virgin

Pisto manchego

OIL USES: Fry
CHARACTERISTICS:Gluten-free, Lactose-free

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.

Extra Virgin

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