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!

Ingredients

• 0.5 cup olive oil, divided
• 6 medium tomatoes - blanched, peeled, and chopped
• 1 teaspoon white sugar
• a generous pinch of salt
• 2 cloves minced garlic, or more to taste
• 2 medium green bell peppers, chopped
• 2 medium zucchini, sliced
• 1 medium onion, chopped
• 1 tablespoon olive oil
• 4 large eggs

Steps

1. Heat 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.
2. Meanwhile, 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.
3. Pour 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.
4. Meanwhile, 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.
5. Divide vegetable stew amongst 4 plates and top each with a fried egg.