Pisto manchego

Ingredients

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• 4 green peppers

• 1 large onion

• 1 medium zucchini

• 500 g crushed tomato or very ripe grated tomato

• 2 garlic cloves

• 60 ml extra virgin olive oil

• Salt

• 4 eggs, to fry and serve

• Bread, to serve

Preparation

1. 01Cut the vegetablesDice the onion, peppers and zucchini into small, even cubes, and chop the garlic very fine.
2. 02Soften the onion and peppersIn a wide pot with the oil, cook the onion over gentle heat until soft and add the peppers. Cook them about 30 minutes, stirring, until tender.
3. 03Add the zucchiniAdd the garlic and zucchini, season with salt and keep cooking a few minutes over gentle heat.
4. 04Add the tomatoAdd the tomato and cook another 30 minutes over low heat, until the water evaporates and the mixture is thick without excess liquid.
5. 05Fry the eggsMeanwhile, fry the eggs in plenty of hot oil so the edges are crisp and the yolk runny.
6. 06ServeServe the pisto hot with a fried egg on each portion, and bread.

Variations

• The most purely Manchegan version, according to some purists, uses only green pepper and tomato; today onion, garlic and zucchini are usually added.
• According to elDiario.es, the Villanueva de los Infantes version also includes lean pork, cooked first, and a fried egg, making it a main course.
• Other Spanish pistos are different: the Andalusian alboronía has aubergine and squash, and the Bilbao pisto has bread.