Pisto Manchego (Spanish Vegetable Stew)

01Method

1. 1

   Warm half of the olive oil in a saucepan over medium heat. Stir in the tomatoes, sugar, and salt, and let them cook for 5 minutes. Use an immersion blender to puree the mixture until smooth.

2. 2

   While the tomato sauce cooks, heat the remaining olive oil in a separate skillet over medium-low heat. Add the garlic and sauté until aromatic, about 1 minute. Add the bell peppers, zucchini, and onion, raise the heat to medium, and cook, stirring often, until the vegetables are tender, about 15 minutes.

3. 3

   Pour the tomato puree over the cooked vegetables and mix well. Continue cooking, stirring occasionally, for another 15 minutes. Adjust seasoning with salt as needed.

4. 4

   In a clean skillet, heat the remaining tablespoon of olive oil over medium heat. Crack the eggs in one at a time and cook until the edges turn opaque, about 1 minute. Cover the pan, lower the heat, and cook until the whites are fully set, about 4 minutes.

5. 5

   Spoon the vegetable stew onto four plates and place a fried egg on top of each portion.