Manchego Ratatouille with Poached Egg

Manchego pisto (ratatouille) has its roots in the agricultural tradition of Castile-La Mancha, where farmers used leftover vegetables from the garden to make this tasty stew.

Although usually associated with humble cuisine, its recipe appears in 18th-century cookbooks, and was considered a symbol of seasonal cooking and making the most of ingredients.

In the post-war period, pisto gained even more popularity as an economical, nutritious, and easily adaptable dish depending on the availability of ingredients.

Its versatility has taken it from rural kitchens to haute cuisine restaurant menus, and its version with poached egg is a contemporary nod to a recipe with living history.