Pisto Manchego (Spanish Vegetable Stew)
Description
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 light meat-free meal!
Ingredients
•
1/2 cup olive oil, divided
•
6 medium tomatoes - blanched, peeled, and chopped
•
1 teaspoon white sugar
•
a generous pinch of salt
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2 cloves minced garlic, or more to taste
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2 medium green bell peppers, chopped
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2 medium zucchini, sliced
•
1 medium onion, chopped
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1 tablespoon olive oil
•
4 large eggs
Directions
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.