I really must look into getting a protein powder of some kind.
But back to the recipe of the day - Pisto Manchego. Pisto Manchego is essentially a vegetable stew - usually including tomatoes, eggplant and zucchini with a poached egg on top.
As usual, I didn't have all the ingredients so I just made my own version.
My favorite part of the dish was that the egg came out perfectly cooked.
|The whites were well set and the yolk was still just a little bit runny - perfect!|
My favorite restaurant, Iberia, used to serve a version of this dish that they called 'Peasant's stew' which I loved but when they closed their second restaurant it never showed up on the menu at the other location - Boo!!((
On the bright side, I now have a nice starter recipe that fills my craving for Peasant's stew :-)
1 cup of canned chopped tomatoes
1/2 cup of cannelli beans, rinsed and drained
3/4 cup of stale bread chopped into small cubes
1 green onion, chopped
1 clove of garlic, minced
1 carrot, chopped
1/2 cup of chopped yellow bell pepper
1 tsp of olive oil
2 cups of vegetable broth
1 cup of water
one pinch of oregano
1/2 tsp of dried parsley
1 tsp of Siggis plain yogurt
salt and cracked black pepper to taste
a pinch of paprika for garnish
Put the olive oil into a sauce pan on low heat. Add in the green onions and let cook until translucent. Add in the garlic and let cook for another 2 minutes.
Next, add in the tomatoes, beans, bread, vegetable broth, carrot, yellow bell pepper, water and spices. Turn the heat up to medium and when the pot begins to simmer turn the heat back to low, cover and let cook.
When the vegetables are tender and the mixture begins to get thick, make two wells in the pot and carefully crack an egg into each well. Cover the pot and cook another 5 minutes. This should result in set whites but with a slightly runny yolk. Adjust this final cooking time depending on how you like your eggs cooked.
When the eggs have set up, pull the pan off the heat and carefully scoop out the eggs and set aside. Spoon the vegetable stew into two bowls and stir in 1/2 of a tsp of Siggis plain yogurt into each bowl. Then gently place an egg on top. Sprinkle with a bit of sweet paprika.