A generous Spanish vegetable stew of tomatoes, zucchini, bell peppers, and onion, tender but still vibrant in flavor. Served with a fried egg, it becomes a complete, simple, and very comforting dish.
Ingredients
- 700 g very ripe tomatoes
- 500 g zucchini
- 1 piece red bell pepper
- 1 piece green bell pepper
- 1 piece yellow onion
- 2 cloves garlic
- 60 ml extra-virgin olive oil
- 4 pieces eggs
- to taste fine salt
- to taste ground black pepper
Method
- Wash the vegetables, peel the onion, and seed the bell peppers. Dice the onion, bell peppers, and zucchini evenly. Grate or crush the tomatoes until you have a juicy pulp.
- Heat the olive oil in a large sauté pan over medium heat. Add the onion with a little salt and sauté for about eight minutes, until translucent and soft without browning.
- Add the bell peppers and continue cooking for about ten minutes, stirring often, until they soften and begin to flavor the oil.
- Add the chopped garlic and cook for about one minute, just until fragrant without taking on a bitter color.
- Stir in the zucchini and sauté for about ten minutes, until they turn glossy and tender around the edges, but still hold their shape.
- Pour in the tomato pulp, salt, and pepper. Simmer uncovered for about thirty minutes, stirring occasionally, until the juices reduce and the pisto has a thick, jammy texture.
- Turn off the heat and let rest for about five minutes. Taste, adjust the seasoning, and check that everything is meltingly tender, sweet, and well bound by the reduced tomato.
- While resting, fry the eggs in a skillet with a drizzle of oil until the whites are set and the yolks are still runny.
- Serve the pisto hot or warm in shallow bowls, topped with an egg and a final crack of pepper if desired.
Nutrition
Per serving
- Energy
- 298.1 kcal
- Protein
- 10.39 g
- Carbohydrate
- 17.4 g
- Fat
- 20.73 g
- Fibre
- 5.96 g
- Calcium
- 29.48 mg
- Iron
- 0.67 mg
- Magnesium
- 27.58 mg
