Pisto Manchego
Slow-simmered summer vegetables meld into a glossy, slightly sweet stew brightened with sherry vinegar and finished with runny fried eggs for richness. Rustic and forgiving, it turns modest produce into a deeply savory, shareable centerpiece.
4 tbsp olive oil
1 onion, large, finely chopped
3 clove garlic, finely sliced
1 red bell pepper, medium, seeded and diced
1 green bell pepper, medium, seeded and diced
1 eggplant, medium, diced (about 1 lb)
2 zucchini, medium, diced
2 cup tomatoes, finely chopped, or 1 can diced tomatoes if out of season
1 tbsp tomato paste
1 tsp sugar
1 tsp smoked paprika
1 tbsp sherry vinegar
1 tsp salt
1 tsp black pepper, freshly ground
1 sprig fresh thyme
4 eggs, optional, for serving
2 tbsp fresh parsley, chopped, for garnish
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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