Indulge in a deliciously “summer” vegetable stew with Rick Stein’s Pisto Manchego con hureros. The combination of sweet peppers and rich eggs is irresistible here
INGREDIENTS
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, chopped
1 red pepper, deseeded and chopped
1 teaspoon sweet paprika
1 teaspoon ground cumin
2 x 400g tins of chopped tomatoes
1 teaspoon chilli flakes
4 eggs
Handful of fresh coriander, chopped
salt and black pepper
To serve:
crusty bread
METHOD
Preheat the oven to 190°C/Fan 170°C. Heat the oil in a frying pan and gently soften the onion, garlic and red pepper.
Add the paprika and cumin and fry for a minute, then add the chopped tomatoes and chilli flakes. Cook over a high heat for 4–5 minutes to thicken. Season with salt and pepper.
Pour the mixture into an ovenproof pan. Make 4 hollows with the back of a spoon and break the eggs into them, then bake in the oven for 10 minutes. Alternatively, cover the pan with a lid and cook over a low-medium heat for 7–10 minutes until the eggs are cooked.
Serve sprinkled with coriander and with some bread on the side if you like, to mop up the tomato sauce.
Original Recipe Rick Steingg
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