Pisto Manchego

Ingredients

• 3 tbsp olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 2 zucchini, diced
• 800g ripe tomatoes, crushed (or canned crushed tomatoes)
• 1 tsp sherry vinegar
• salt and pepper
• 4 eggs, for frying

Before you cook

• Dice the onion, peppers and zucchini into similar-sized pieces.
• Crush the tomatoes if using fresh.

Steps

1. Heat the olive oil in a wide pan over medium heat.
2. Add the onion and garlic and cook until soft, about 6 minutes.
3. Add the peppers and cook for 4 minutes.
4. Add the zucchini and cook for 2 minutes.
5. Stir in the crushed tomatoes and sherry vinegar.
6. Simmer uncovered on low heat for 20 minutes, stirring occasionally, until thickened but the vegetables still hold their shape.
7. Season with salt and pepper.
8. Heat a little olive oil in a separate small pan over medium-high heat.
9. Crack in an egg and fry for 2 minutes until the white is crisp at the edges and the yolk is still runny.
10. Repeat with the remaining eggs.
11. Spoon the pisto into bowls.
12. Top each bowl with a fried egg and serve immediately.