The feast of Our Lady of the Immaculate Conception, patron saint of our hometown, is next week and that brought to mind one of my favorite memories of the morning of a fiesta — eating pisto with hot pandesal and drinking equally hot binatirul na tsokolate. I often wonder how pisto came about. The main ingredients seem to be mostly leftovers from other fiesta dishes — eggs, peas, hotdogs and tomato sauce. And the dish is extremely easy to make. I imagine the person who invented it was very harried on the day of the big feast and decided to feed her family with whatever was handy at the time and could be made with the minimum amount of fuss.
3 hotdogs, sliced crosswise
1 cup green peas
1/2 cup tomato sauce
3 cloves garlic, crushed
1 medium white onion, diced (optional)
salt and pepper, to taste
butter or margarine
Crack the eggs open in a bowl. Mix yolks and whites and add salt and pepper, keeping in mind the hotdogs might be salty. In a pan over medium heat, sauté garlic in butter. Add the hotdogs, and cook for a minute or two. Add the peas and the tomato sauce. When it starts to simmer, add the eggs, stirring occasionally. Cook until the egg mixture is almost set. Remove from heat, the egg misture will continue cooking. Serve with pandesal. Makes 4 servings.