Spanish Pisto

Ingredients

• 3 ripe tomatoes (or 1 can chopped)
• 3 peppers (mix of colours)
• 2 courgettes
• 2 onions
• 4 garlic cloves
• 3 tbsp tomato paste
• 120ml olive oil
• 1 tsp paprika
• 1 tsp dried thyme
• Salt and pepper
• 2 eggs (optional, for serving)
• Crusty bread

Instructions

1. Chop everything in roughly equal cubes.
2. Heat half the olive oil; cook onion and garlic 10 min.
3. Add peppers; cook 10 min.
4. Add courgette; cook 5 min.
5. Add tomato paste, tomato, paprika and thyme.
6. Simmer 20 min until everything is very tender.
7. Drizzle with remaining olive oil.
8. Optionally crack eggs into wells; cover; cook 5 min — pisto manchego.

Serving suggestions

• Eat with crusty bread.

Storage & reheating

Keeps 4 days; better next day.

Nutrition

Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.

Frequently asked questions