Pisto is a delicious vegetable stew originating from Murcia, Castilla–La Mancha, and Extremadura. For this recipe, it is crucial to use a culinary pumpkin or squash rather than the commonly used Halloween pumpkins, which tend to have a bland and watery flavor. My personal favorites are crown prince, Queensland blue, or smaller acorn or onion squash. To enhance the flavor of this autumnal pisto, you can choose to roast the pumpkin beforehand. Simply drizzle it with olive oil, season it well, and let it caramelize on the outside.
Pumpkin pisto
Prep 10 min
Cook 1 hr
Serves 6
150ml olive oil, plus extra for frying the eggs
1 large onion, peeled and finely sliced
1 red chilli, finely chopped
4 garlic cloves, peeled and crushed
1 tsp cumin seeds
2 aubergines, stalks discarded, flesh diced
600g pumpkin or squash, peeled, deseeded, and diced
4 sprigs fresh oregano
10 fresh sage leaves
1 x 400g tin cherry tomatoes
Sea salt and black pepper
200g cooking chorizo, finely chopped
125g slightly stale white bread, torn into small pieces
1 small handful flat-leaf parsley, finely chopped
6 eggs, to serve
In a large casserole, heat three tablespoons of oil and gently fry the onion, chilli, and garlic for about 10 minutes until they soften. Make sure not to let them change color. Add the cumin and fry for another minute. Then add the aubergine, remaining 105ml of oil, and fry for about five to six minutes, stirring occasionally.
Next, add the pumpkin, oregano, and sage to the casserole. Empty the can of cherry tomatoes into the casserole, and half-fill the can with water and add it as well. Season generously with salt and pepper, then bring the mixture to a boil. Reduce the heat to a gentle simmer, cover the casserole, and allow it to cook for 40 minutes, until the pumpkin and aubergine are tender.
Meanwhile, fry the chorizo in a dry frying pan until it turns golden and releases its oil. Remove the chorizo from the pan using a slotted spoon and set it aside. Add the bread to the chorizo oil in the pan and fry until it becomes golden and crisp. Drain the bread on kitchen paper, then combine it with the chorizo and parsley in a bowl.
Heat a generous amount of olive oil in a nonstick pan. Fry the eggs until the whites become bubbly and crisp, with the yolks just set. Remove the eggs from the pan and drain them on kitchen paper.
Serve the pisto in shallow bowls, garnished with the crispy chorizo crumb and topped with a fried egg.
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