Spanish · beginner
Spanish Pisto Manchego Skillet With Braised Beef And Eggs
A comforting La Mancha vegetable ragout cooked down with sweet peppers and tomatoes, tossed with seared beef sirloin, and finished with eggs poached directly in the pan.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat 1 tablespoon of olive oil in a large skillet over high heat, season the beef cubes lightly with salt, and sear for 3 minutes until browned on all sides; transfer beef to a plate.
- 02
Reduce heat to medium, add the remaining 2 tablespoons of olive oil to the skillet, and cook the diced onion and red bell pepper for 5 minutes until softened.
- 03
Add the diced zucchini, ground cumin, and sweet smoked paprika, cooking for another 4 minutes until the zucchini begins to soften.
- 04
Pour in the crushed canned tomatoes, lower the heat, and simmer the vegetable mixture uncovered for 10 minutes until thickened into a rich stew.
- 05
Return the seared beef cubes and any accumulated juices to the skillet, stirring to distribute them evenly throughout the pisto.
- 06
Make 4 small wells in the vegetable sauce with the back of a spoon, crack an egg into each well, cover the skillet, and simmer for 5 to 6 minutes until the egg whites are set and yolks remain runny.
A LITTLE KITCHEN KNOW-HOW
Pisto Sofrito Reduction
Slowly cooking down aromatic vegetables and tomatoes concentrates natural sugars, creating a thick sauce ideal for poaching eggs.
Notes from the kitchen
- Cut all vegetables into uniform half-inch cubes so they soften at the same rate.
- Serve with crusty warm bread to scoop up the rich tomato vegetable sauce and soft egg yolks.
- Original home-cooking adaptation inspired by Spanish; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.