Pisto Manchego With Eggs
★★★★★
PREP TIME
10 minutes
COOK TIME
20 minutes
SERVES
4
Ingredients
2 tablespoons
olive oil, plus more as needed
2
white onions, sliced thin
2
zucchini or yellow squash (or one of each), peeled and chopped
3
Italian peppers (or 2 bell peppers), cored and chopped
4
cloves of garlic, diced
6
medium tomatoes, cored and chopped
Splash
sherry vinegar (optional)
1/2 cup
water
4
eggs
Instructions
- In a large saucepan over high-medium heat, add a generous coating of olive oil. Once oil is hot, add onions, salt and continually stir.
- When onions are golden and some are a little singed, add squash and a splash more olive oil. Throw in a few more pinches of salt.
- Once the squash cooks down, add peppers and another splash of olive oil. Cook for a few minutes then add the garlic. If the mixture is getting dry, add another touch of olive oil. Keep stirring continually. Salt to taste—it should be a little extra salty at this point because the tomatoes (coming next) will absorb a good deal of it.
- By now, your vegetables should be soft and coming together. Add the chopped tomatoes, which will contribute some much-needed moisture.
- Cook tomatoes down until they seem to have released all of their water. Stir in a splash of sherry vinegar. After a couple of minutes, pour in a half cup of water, stir and lower heat, letting the ingredients simmer together for at least 10 minutes (feel free to go lower and slower). Salt (again! I know!) to taste.
- In a medium saucepan, add a healthy glug of olive oil. Once oil is hot, crack four eggs into the pan and fry to preferred doneness.
- Serve pisto with a fried egg for each person and a baguette (or any such delicious bread on hand).
