Pisto manchego

Method

1. Cut the onion, peppers and courgette into even 1.5 cm dice so everything cooks at the same rate. Thinly slice the garlic. Halve the tomatoes, grate the cut sides on a box grater and throw away the skins.

2. Heat the olive oil in a 24 cm deep frying pan over medium heat, add the onion and garlic and cook for 9 min, stirring now and then, until the onion is soft and translucent but not browned.

   Add in this stepExtra virgin olive oil 3 tbspOnion 1Garlic cloves 1

   medium heat

3. Add the green and red peppers and the salt, turn down to medium-low heat and cook for 9 min, stirring occasionally, until the peppers are soft enough to crush with a spoon.

   Add in this stepGreen bell pepper 1Red bell pepper ½Salt 0.4 tsp

   medium-low heat

4. Add the courgette and cook for 6 min more, until its edges turn translucent.

   Add in this stepCourgette (zucchini) 1

5. Stir in the grated tomato, the sugar and the remaining salt and simmer uncovered over medium-low heat for 18 min, stirring every 5 minutes so it doesn't catch. It's ready when it looks thick and jammy and almost no liquid runs when you tilt the pan. Taste and add more salt if needed.

   Add in this stepRipe tomatoes 400 gSugar (to balance the tomato) ½ tspSalt 0.4 tsp

   medium-low heat

6. Heat the egg oil in a small frying pan over medium heat and fry the eggs, no more than 2 at a time, for 3 min, until the whites are fully set and the yolks still soft. Spoon the pisto into bowls, top each with an egg and serve with crusty bread.

   Add in this stepOlive oil for the eggs 1 tbspEggs 2

   medium heat