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…

Janneke Vreugdenhill’s pisto manchego (Floortje van Essen-Ingen Housz/PA)
A kind of pisto manchego from Solo Food by Janneke Vreugdenhill (Floortje van Essen-Ingen Housz/PA)
Janneke Vreugdenhill’s pisto manchego (Floortje van Essen-Ingen Housz/PA)
Print Recipe
Nutrition Facts
Pisto manchego
Amount Per Serving
Calories 244 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Cholesterol 330mg110%
Sodium 237mg10%
Potassium 1034mg30%
Carbohydrates 24g8%
Fiber 5g21%
Sugar 14g16%
Protein 17g34%
Vitamin A 3365IU67%
Vitamin C 140mg170%
Calcium 109mg11%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Pisto manchego

A quick, one-pan dinner
Cook Time15 minutes
Course: Main Course
Cuisine: Dutch
Servings: 1
Calories: 244kcal
Author: Janneke Vreugdenhil


  • Frying pan


  • 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


  • 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.


Calories: 244kcal | Carbohydrates: 24g | Protein: 17g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 330mg | Sodium: 237mg | Potassium: 1034mg | Fiber: 5g | Sugar: 14g | Vitamin A: 3365IU | Vitamin C: 140mg | Calcium: 109mg | Iron: 4mg

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.



Recipe Rating

Please enter your comment!
Please enter your name here

This site uses Akismet to reduce spam. Learn how your comment data is processed.