Pisto Manchego

Ingredients

• 4 tablespoons olive oil
• 1 large onion
• 2 medium bell peppers
• 2 medium zucchini
• 4 medium tomatoes
• 2 cloves garlic
• 1 teaspoon salt
• 1 teaspoon black pepper
• 4 large egg
• 2 tablespoons fresh parsley

Instructions

1. 1

   Heat 4 tablespoons of olive oil in a large skillet over medium heat.

2. 2

   Chop 1 large onion and add it to the skillet. Sauté for about 5 minutes until softened.

3. 3

   Dice 2 medium bell peppers (any color) and add them to the skillet. Cook for another 5 minutes, stirring occasionally.

4. 4

   Slice 2 medium zucchinis and add them to the mixture. Cook for an additional 5 minutes.

5. 5

   Chop 4 medium tomatoes and add them to the skillet along with 2 minced garlic cloves, 1 teaspoon of salt, and 1 teaspoon of black pepper.

6. 6

   Stir well and reduce the heat to low. Let the mixture simmer for about 20 minutes, stirring occasionally, until the vegetables are tender and the flavors meld.

7. 7

   While the pisto is simmering, heat a separate non-stick skillet over medium heat. Add a little olive oil if needed.

8. 8

   Crack 4 large eggs into the skillet and fry them to your desired doneness (sunny-side up or over-easy). This should take about 3-4 minutes.

9. 9

   Once the pisto is ready, taste and adjust seasoning if necessary. Serve hot, topped with a fried egg and garnished with 2 tablespoons of chopped fresh parsley.