Pisto Manchego

Ingredients

• 2 tablespoons olive oil - for sautéing
• 1 medium onion - finely chopped
• 1 red bell pepper - diced
• 1 green bell pepper - diced
• 2 cloves garlic - minced
• 3 medium zucchini - diced
• 4 medium ripe tomatoes - peeled and chopped
• 1 teaspoon paprika - smoked or sweet
• 1 pinch salt - to taste
• 1 pinch black pepper - to taste
• 4 large eggs - optional, for topping

Step-by-step instructions

1. Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
2. Add the diced bell peppers and garlic; cook for an additional 5 minutes until softened.
3. Stir in the diced zucchini and cook for another 5 minutes, allowing the vegetables to begin to soften.
4. Add the chopped tomatoes, paprika, salt, and pepper. Reduce the heat to low and simmer gently for about 20 minutes, stirring occasionally, until the vegetables are tender and the mixture is thickened.
5. If using, make small wells in the vegetable mixture and crack an egg into each well. Cover the skillet and cook until the eggs are set to your liking.

Serving suggestion

Serve warm with crusty bread and a side of manchego cheese for a delightful Mediterranean lunch experience.

Nutrition per serving (estimated)

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