Although Pisto is associated with the Spanish region of La Mancha, the land of Don Quixote and sun-bleached windmills, it’s a revered staple all over Spain. It consists of a rustic medley of peppers, tomato and zucchini, characteristically served with a fried egg on top and it’s also utilized as the filling for Enpanadillas (Spanish Empanadas). You can make a couple of holes in the center of the pisto, about 5 minutes before it is done and crack a couple…
