A rustic vegetable stew from La Mancha where diced tomatoes, peppers, zucchini, and onions are slowly simmered in olive oil until they melt into a sweet, jammy medley, often crowned with a fried egg.
Ingredients
3 ripe tomatoes, diced
2 green peppers, diced
2 zucchini, diced
1 large onion, diced
1 red pepper, diced
4 tbsp extra-virgin olive oil
2 cloves garlic, minced
Salt
4 eggs (for topping, optional)
Instructions
1Heat olive oil in a large skillet over medium heat. Sauté onion for 5 minutes until softened.
2Add green and red peppers, cook for 8 minutes until beginning to soften.
3Add diced zucchini and cook another 5 minutes.
4Add tomatoes and garlic, season with salt. Reduce heat to low and cook for 20 minutes, stirring occasionally, until all vegetables are very tender and saucy.
5Make 4 wells in the stew and crack an egg into each. Cover and cook 4 minutes until whites are set but yolks remain runny. Serve from the pan.
Did You Know?
Pisto is sometimes called the Spanish ratatouille, but Manchegos will tell you their version came first — and is better.