Pisto Manchego (Spanish Vegetable Stew)
This is sort of a Spanish ratatouille, a vegetable stew that hails from La Mancha. Serve with with a fried egg on top and some crusty bread for a lovely and light meat-free meal!
- Serves: 4 persons
- ½cup olive oil, divided
- 6medium tomatoes - blanched, peeled, and chopped
- 1teaspoon white sugar
- a generous pinch of salt
- 2cloves minced garlic, or more to taste
- 2medium green bell peppers, chopped
- 2medium zucchini, sliced
- 1medium onion, chopped
- 1tablespoon olive oil
- 4large eggs
Step 1Heat 1/4 cup olive oil in a saucepan over medium heat. Add tomatoes, sugar, and salt and cook for 5 minutes. Blend with an immersion blender until smooth.
Step 2Meanwhile, heat remaining 1/4 cup olive oil in a skillet over medium-low. Add garlic and cook until fragrant, about 1 minute. Add bell peppers, zucchini, and onion. Increase heat to medium and cook, stirring frequently, until vegetables are soft, about 15 minutes.
Step 3Pour tomato mixture into the vegetable mixture and stir until well combined. Cook, stirring occasionally, for an additional 15 minutes. Taste and season with salt, if needed.
Step 4Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Crack eggs into the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
Step 5Divide vegetable stew amongst 4 plates and top each with a fried egg.