Asadillo Manchego

🛒 Ingredients

• Roasted Red Bell Pepper 113 g · 38 kcal
• Roasted Tomato 94 g · 17 kcal
• Garlic cloves 4 g · 6 kcal
• Cumin powder 0 g · 2 kcal
• Extra virgin olive oil 11 g · 97 kcal
• Hard-boiled egg 50 g · 78 kcal

👨‍🍳 Instructions

1. Preheat your oven to 200°C (390°F). Place the red bell peppers and tomatoes on a baking sheet and roast for 30-40 minutes, until the skins are charred and blistered.
2. Remove the vegetables from the oven, place them in a bowl, and cover tightly with plastic wrap or a lid for 10-15 minutes to steam. This will make peeling easier.
3. Once cooled, peel the peppers and tomatoes, remove the seeds from the peppers, and roughly chop both. Place them in a serving dish.
4. Finely mince the garlic cloves and add them to the peppers and tomatoes, along with the cumin powder, olive oil, and a pinch of salt to taste. Mix well.
5. Hard-boil the egg, then peel and slice it. Arrange the sliced egg on top of the Asadillo Manchego just before serving.