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 light meat-free meal!

• Preparation Time: 30 mins
• Cooking Time: 40 mins
• Total Time: 1 hr 10 mins
• Calories: 418 Calories

Ingredients

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

Recipe 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.