Salads & Side Dishes
Pisto Manchego
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Ripe tomatoes, peppers and zucchini are slowly simmered to create a concentrated vegetable ragout. With a fried egg and bread, it can become a complete meal.
Timing
- Preparation: 20 mins.
- Cooking/Baking: 50 mins.
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 260 kcal
- Protein
- ≈ 4.4 g
- Carbohydrates
- ≈ 16.9 g
- Fat
- ≈ 17.8 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Calculated estimate using the reference foods below. Substitute products, item weights and consumed fractions are assumptions. Ordinary cooking oil and marinades are counted in full; frying oil, coatings, bones and whole roasts use the stated factors. The higher serving count is used for ranges. Actual product values and cooking losses have not been measured.
Ingredient amounts for the whole recipe; linked reference names retain the source language
- 500 g ripe tomatoes or high-quality diced tomatoes · ≈ 500 g · Assumed quantity / reference product
Tomate roh (G561100) - 2 zucchini (approx. 450 g) · ≈ 450 g · Assumed quantity / reference product
Zucchini roh (G582100) - 1 red pepper · ≈ 150 g · Assumed item weight × count; total amount
Gemüsepaprika rot, roh (G543100) - 1 green pepper · ≈ 150 g · Assumed item weight × count; total amount
Gemüsepaprika grün, roh (G541100) - 2 large onions · ≈ 300 g · Assumed item weight × count; total amount
Speisezwiebel roh (G480100) - 2 cloves of garlic · ≈ 6 g · Assumed item weight × count; total amount
Knoblauch roh (G490100) - 5 tbsp olive oil · ≈ 68.25 g · Assumed quantity / reference product
Olivenöl (Q120000)
Not included in the base calculation
- ½ tsp salt · Salt or small seasoning amount; no salt/micronutrient calculation
- black pepper · Salt or small seasoning amount; no salt/micronutrient calculation
- 4 eggs, optional for serving · Optional ingredient or inedible equipment
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 500 g ripe tomatoes or high-quality diced tomatoes
- 2 zucchini (approx. 450 g)
- 1 red pepper
- 1 green pepper
- 2 large onions
- 2 cloves of garlic
- 5 tbsp olive oil
- ½ tsp salt
- black pepper
- 4 eggs, optional for serving
Instructions
- Cut onions and peppers into 1 cm pieces. Dice the zucchini, chop the garlic and coarsely grate the tomatoes.
- Heat 3 tablespoons of olive oil in a large pan. Sauté the onion for 8 minutes until translucent, add the peppers and simmer until soft for 10 minutes.
- Add the remaining oil, zucchini and garlic, fry for another 8 minutes. Stir in the tomatoes and season lightly with salt.
- Simmer uncovered over medium to low heat for 20-25 minutes until the vegetables are very soft and the liquid is significantly reduced. Stir occasionally.
- Season with pepper. If desired, fry four fried eggs in a second pan and place one portion at a time.
Tips
- Pisto does not thrive on lots of spices, but rather on patiently preserving sweet, ripe summer vegetables.
- Canned tomatoes also work out of season. Served with egg, it is a common but optional variation.
