Pisto Manchego
Slow-cooked Spanish stew of zucchini, peppers, and tomato often topped with a fried egg.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Active
- 20 min
- Serves
- 4
- Difficulty
- Easy
- Cuisine
- spanish
Servings4
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Ingredients
Steps
Heat the olive oil in a large pan and cook the onion and peppers for 8 minutes until softened.
Add the zucchini and eggplant and cook 10 minutes, stirring occasionally.
Stir in the garlic and cook 1 minute until fragrant.
Add the tomatoes and bay leaf and season with salt and pepper.
Simmer uncovered for 20 minutes, stirring occasionally, until thick and the vegetables are very tender.
Remove the bay leaf and serve warm, topped with a fried egg if desired.