How to Make this Spanish Pisto with Manchego Eggs
- 4 tbsp sultanas
- 50ml sherry vinegar
- 60ml extra-virgin olive oil
- 4 echalion shallots, peeled and cut into 2cm cubes
- 1 red pepper, deseeded and cut into 2cm cubes
- 1 aubergine, trimmed and cut into 2cm cubes
- 2 courgettes, trimmed and cut into 2cm cubes
- 1 garlic clove, peeled and minced
- 1 tbsp dried oregano
- 4 ripe tomatoes, roughly chopped
- 3 tbsp toasted pine nuts
- Salt and black pepper
- 4 tbsp chopped parsley
- Vegetable oil, for frying the eggs
- 100g Manchego, grated
- 4 eggs
- 1 big pinch smoked paprika, to serve
Put the sultanas and sherry vinegar in a small bowl and leave to plump up.
To make the pisto, put the extra-virgin olive oil in a large, deep frying pan on a medium heat. Once it’s hot, add the echalion shallots and red pepper, and fry, stirring occasionally, for about 5 minutes, until soft. Add the aubergine, cook for two minutes, then add the courgette and cook, stirring from time to time, for a couple of minutes, until all the vegetables are soft.
Stir in the garlic and oregano, cook for a minute, then add the tomatoes and cook on a very low heat, stirring occasionally, for 15–20 minutes, until they reduce and turn saucy. Strain the sultanas, discarding the vinegar, then add them to the pan with the pine nuts. Season to taste, then take off the heat and stir in the parsley.
Add a little vegetable oil to a medium frying heat on a medium heat – add a little pile of grated Manchego and once it’s melted crack an egg on top. Add a little more Manchego around the borders of the eggs. Fry until the egg white is set and the cheese is golden and crispy.
Transfer the pisto onto dishes and top with the eggs, then finish with a drizzle each of extra-virgin olive oil, a good pinch of smoked paprika and pepper.
