Pisto Manchego With Eggs

Instructions

1. Step 1

   Prepare the onion, peppers, zucchini, garlic, and tomatoes as described.

   Cookware: Chef Knife, cutting board

2. Step 2

   Heat the olive oil in the skillet over medium heat. Add the onion and ⅜ tsp (2 gr) salt, then cook until softened and translucent.

   Timer: 7 min (fixed)

   Ingredients used: 45.0 ml Extra Virgin Olive Oil, 2.0 gr Fine Salt, 200.0 gr Onion

   Cookware: skillet, wooden spoon

3. Step 3

   Add both bell peppers and cook over medium heat until they begin to soften.

   Timer: 8 min (fixed)

   Ingredients used: 150.0 gr Green Bell Pepper, 150.0 gr Red Bell Pepper

   Cookware: skillet, wooden spoon

4. Step 4

   Add the zucchini and garlic. Cook over medium heat, stirring occasionally, until the zucchini starts to become tender.

   Timer: 7 min (fixed)

   Ingredients used: 8.0 gr Garlic, 400.0 gr Zucchini

   Cookware: skillet, wooden spoon

5. Step 5

   Stir in the tomatoes, the remaining ⅝ tsp (4 gr) salt, and the black pepper. Bring to a gentle simmer, reduce to low heat, and cook uncovered until thick and cohesive.

   Timer: 22 min (fixed)

   Ingredients used: 4.0 gr Fine Salt, 1.0 gr Ground Black Pepper, 800.0 gr Tomato

   Cookware: skillet, wooden spoon

6. Step 6

   Make four wells in the pisto and crack one egg into each. Cover and cook over low heat until the whites are fully set.

   Timer: 7 min (fixed)

   Ingredients used: 4.0 piece Egg

   Cookware: lid, skillet

7. Step 7

   Remove the skillet from the heat and serve the pisto with one egg per portion.

   Cookware: skillet