Pisto Manchego With Egg

Serving: 745 g

Ingredients

• zucchini150 g
• eggplant140 g
• bell pepper120 g
• onion80 g
• tomato180 g
• olive oil20 g
• eggs55 g

Recipe steps

1. Cook each vegetable separately in the oil, starting with the onion and pepper, then the eggplant, then the zucchini.
2. Cooking them apart is the difference between pisto and a wet vegetable stew; each one keeps its own texture.
3. Combine them with the grated tomato and simmer gently for half an hour until jammy.
4. Season and let it rest; like most stews it is better after an hour.
5. Top each portion with a fried egg and break the yolk through it.

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