Pisto Manchego
A slow-cooked vegetable stew of zucchini, peppers, onion, and tomato, often served with a fried egg.
Serves 4
Prep 15 min
Cook 45 min
Ingredients
- 1/4 cup olive oil
- 1 onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 2 zucchini, diced
- 3 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1 teaspoon sugar
- 1 teaspoon salt
- 1/2 teaspoon smoked paprika
Steps
Step 1. Cook the onion and peppers in the oil over medium-low heat for 10 minutes.
Step 2. Add the zucchini and garlic and cook for 10 minutes.
Step 3. Add the tomatoes, sugar, salt, and paprika. Cover and simmer for 20 minutes, stirring now and then.
Step 4. Uncover for 5 minutes to thicken. Serve warm or at room temperature.
Where this recipe comes from
Yoribang Spanish recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Spanish dishes, from tapas to rice and desserts. Spanish olive oil, smoked paprika (pimentón), sherry vinegar, and chorizo are sold in many supermarkets and specialty stores. Bomba rice is traditional for paella but short-grain rice works.