It might look like breakfast for dinner, but this easy dish is so much more. Dutch food journalist Janneke Vreugdenhil calls this recipe “a kind of pisto manchego”. Whatever you call it, it’s a quick, one-pan dinner that’s ready in under half an hour.
It’s pretty healthy too. Here’s how to do it…
Pisto manchego
Equipment
- Frying pan
Ingredients
- olive oil for frying
- 1 small onion (or 1/2 large), sliced into half rings
- 1/2 long red pepper deseeded and sliced into strips
- 4 slices of Serrano ham or chorizo, chopped
- 1/2 courgette or 1 baby courgette, cut in half lengthways and sliced into half moons
- 10 cherry tomatoes halved
- 2 eggs
- a few fresh basil or flat-leaf parsley leaves (or a pinch of dried oregano)
- salt to season
- freshly ground pepper to season
- bread to serve
Method
- Heat a small splash of olive oil in a frying pan, add the onion and a pinch of salt and fry for two minutes over a high heat until the onion begins to brown.
- Add the pepper and fry for two minutes more. Add the ham or chorizo and fry for another minute. Add the courgette and fry for two more minutes. Add the tomatoes and fry for another two minutes.
- Make two depressions in the vegetable mixture and break in the eggs, then cook for two to three minutes until the eggs are set, covering the pan for the last 30 seconds. Sprinkle over a little more salt if necessary, and in any case with a generous amount of freshly ground pepper, and finish with one of the herbs.
- Serve immediately with some kind of rustic bread, or just use whatever bread you’ve got on hand.
Nutrition
Solo Food by Janneke Vreugdenhil, photography Floortje van Essen-Ingen Housz, is published in paperback by HQ.
Wise Living Magazine may receive a small commission to help support the running of this site from purchases made from links on this page. Affiliate links do not influence our editorial or articles published by Wise Living.