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!
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 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
Instructions
Step 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.Step 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.Step 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.Step 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.Step 5
Divide vegetable stew amongst 4 plates and top each with a fried egg.