Pisto Manchego

Instructions

1. 1

   Heat the olive oil in a large, deep skillet or cazuela over medium heat. Add the diced onion and cook for 8-10 minutes until soft and translucent, stirring occasionally.

2. 2

   Add the garlic and cook for 1 minute until fragrant. Add the green and red bell peppers, stir to combine, and cook for 10 minutes until softened.

3. 3

   Add the diced zucchini and eggplant to the pan. Stir well, reduce heat to medium-low, and cook for 10 minutes, stirring occasionally, allowing the vegetables to soften and release their juices.

4. 4

   Add the crushed tomatoes, fresh diced tomatoes, paprika, sugar, and bay leaf. Season with salt and pepper. Stir to combine and bring to a gentle simmer.

5. 5

   Cover partially and cook for 20-25 minutes over low heat, stirring occasionally, until all vegetables are very tender and the sauce has thickened. Remove the bay leaf and adjust seasoning to taste.

6. 6

   If serving traditionally, fry eggs in olive oil until the whites are set but yolks remain runny. Serve the pisto warm in shallow bowls, topped with a fried egg and garnished with fresh parsley.