Pisto Manchego
It's time for another one of Wayne's creations. This one uses his new recipe book AND the Dutch oven. He needed a BIG pot. It took a lot of ingredients, but everything was easily found at the local grocery store.
Pisto Manchego
or Eggs with Vegetables, Shrimp, and Ham
1/2 pound pork loin, cut into small pieces
1/4 cup olive oil
3 onions, chopped
2 green pepers, chopped
4 garlic cloves, minced
6 Roma tomatoes, peeled, seeded, and chopped
3/4 to 1 pound shrimp, peeled, deveined, and cooked
3 roasted red peppers, chopped
1 (10 oz.) package petite peas, cooked
12 eggs
1 tablespoon salt
1/4 teaspoon pepper
Brown pork in peanut oil; add 1/2 cup water and cook until tender. Drain.
Sauté onions, green peppers, and garlic in olive oil. Add tomatoes and sauté until liquid has evaporated (very important). Add red peppers, shrimp, pork, ham, peas, and potatoes. Beat eggs with salt and pepper. 
Add to contents in skillet and scramble until eggs are cooked. Serves 8.
Pisto Manchegoor Eggs with Vegetables, Shrimp, and Ham
1/2 pound pork loin, cut into small pieces
1/4 cup peanut oil
1/2 cup water
1/4 cup olive oil
3 onions, chopped
2 green pepers, chopped
4 garlic cloves, minced
6 Roma tomatoes, peeled, seeded, and chopped
3/4 to 1 pound shrimp, peeled, deveined, and cooked
1/4 pound ham, diced
2 potatoes, peeled, diced, and fried
3 roasted red peppers, chopped
1 (10 oz.) package petite peas, cooked
12 eggs
1 tablespoon salt
1/4 teaspoon pepper
Brown pork in peanut oil; add 1/2 cup water and cook until tender. Drain.
Sauté onions, green peppers, and garlic in olive oil. Add tomatoes and sauté until liquid has evaporated (very important). Add red peppers, shrimp, pork, ham, peas, and potatoes. Beat eggs with salt and pepper. Add to contents in skillet and scramble until eggs are cooked. Serves 8.
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