Name: Pisto Manchego (Spanish Vegetable Stew)
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 1
Cuisine: spanish
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

Pisto Manchego (Spanish Vegetable Stew)

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Prep Time:
30 minutes

Cook Time:
40 minutes

Total Time:
70 minutes

Spanish-inspired ratatouille with a fried egg and crusty bread for a delicious meat-free meal from La Mancha.

Ingredients:

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

Instructions:

In a saucepan over medium heat, warm 1/4 cup of olive oil. Add tomatoes, sugar, and salt, then cook for 5 minutes. Use an immersion blender to blend until smooth.
Heat 1/4 cup olive oil in a skillet over medium-low heat. Sauté garlic until fragrant for about 1 minute. Then, add bell peppers, zucchini, and onion. Increase heat to medium and cook, stirring occasionally, until vegetables are tender, approximately 15 minutes.
Combine the tomato mixture with the vegetables and stir thoroughly. Let it simmer for 15 minutes, stirring occasionally. Taste and add salt, if desired.
Heat olive oil in a skillet over medium heat. Crack eggs and cook until edges are opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are set, about 4 minutes.
Plate the vegetable stew evenly among 4 plates, then crown each serving with a perfectly fried egg.

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