This dish was a regular fare in my mother-in law's house. Her gem of a cook, Lorpina, would always whip this up when she knew we were coming over for lunch. Though not as active as she used to be, Lorpina , still does whip up this delicious viand from La Mancha, whenever we have the “ganas” for her old world cooking!

PISTO MANCHEGO:

250 gms cooked ham (sliced Please DO NOT use sweet ham)
1 pc. chorizo “el rey”
1 large zucchini (sliced not so thinly) (sliced)
3 pcs large baguio potatoes (sliced crosswise)
3 pcs large baguio bell peppers (roaster, peeled and cut into 1-inch strips)
1 regular sayote (peeled and sliced)
1 head garlic (macerated)
3 red onions (chopped)
1 Knorr beef cube
1 foil pack Del Monte tomato sauce (250 gms0
1 2/3 cups water
Salt and pepper
½ cup extra virgin olive oil
4 eggs

PROCEDURE:

1. Heat up a paella pan or any 2-eared cookware. Add olive oil and sauté garlic and onions. Add chorizos and ham pieces. When chorizos start to “sweat” out its pimento, add the potatoes and sayote pieces. Throw in water and Knorr cube and allow to simmer gently over medium heat. Cover and agitate every now and then.
2. When potatoes are half cooked, add tomato sauce and simmer on with the cover slightly askew. Adjust the salt and pepper. Now, you can add the bell peppers and zucchini. Do not over cook these 2 vegetables as they tend to get “lata” and soggy.
3. After potatoes and sayote are done, break the eggs on top of the veggies, apart from each other. Drizzle with olive oil and cover. In other words, you are poaching the eggs. As soon as the yolks are slightly cooked, turn off fire, as it will continue to cook as long as the cover is on.
   

TIPS:

• Serve as soon as eggs are done. DO NOT transfer to a serving platter. Hence the reason why a stove-to-table cookware is best.
• Before adding the eggs, create little pockets on the surface of the vegetables, so that the eggs do not slide off. Try using a number of quails' eggs. It would be much prettier, but do cut the cooking time.
• This pisto should be just great eaten by itself with a wheat baguette from Bascon's Café or a country bread from Bob's Deli, or eaten as a side dish with something grilled or fried.
  

Enjoy your PISTO MANCHEGO and a big hug
from the Red Hot Mama!!!