Pisto Manchego (Spanish Vegetable Stew) Recipe

Heat 1/4 cup olive oil in a saucepan over medium heat. Add tomatoes sugar and salt and cook for 5 minutes. Blend with an immersion blender until smooth.

Meanwhile heat remaining 1/4 cup olive oil in a skillet over medium-low. Add garlic and cook until fragrant about 1 minute. Add bell peppers zucchini and onion. Increase heat to medium and cook stirring frequently until vegetables are soft about 15 minutes.

Pour tomato mixture into the vegetable mixture and stir until well combined. Cook stirring occasionally for an additional 15 minutes. Taste and season with salt if needed.

Meanwhile heat 1 tablespoon olive oil in a skillet over medium heat. Crack eggs into the skillet and cook until outer edges become opaque about 1 minute. Cover reduce heat to low and cook until whites are completely set about 4 minutes.

Divide vegetable stew amongst 4 plates and top each with a fried egg.