Pisto Manchego

Name: Pisto Manchego
Ingredients: 1/3 c. olive oil; 3 c. coarsely chopped onions; 2 medium zucchini, scrubbed and cut into 1/4-inch cubes; 2 large green peppers, deribbed, seeded and coarsely chopped; 2 tsp. salt; 4 medium tomatoes, peeled, seeded and coarsely chopped (or 1 can tomato puree); 1 egg, lightly beaten; 1 hard-boiled egg, white cut lengthwise into strips and yolk crumbled

8 ingredients

8 steps

Ingredients

1/3 c. olive oil
3 c. coarsely chopped onions
2 medium zucchini, scrubbed and cut into 1/4-inch cubes
2 large green peppers, deribbed, seeded and coarsely chopped
2 tsp. salt
4 medium tomatoes, peeled, seeded and coarsely chopped (or 1 can tomato puree)
1 egg, lightly beaten
1 hard-boiled egg, white cut lengthwise into strips and yolk crumbled

Directions

1

In heavy 12-inch skillet, heat olive oil over high heat until light haze forms above.
2

Add onions, zucchini, peppers and salt and stir together.
3

Cover pan and reduce heat to lowest possible point. Cook for about 40 minutes or until vegetables are tender, stirring occasionally.
4

Meanwhile place tomatoes in 1 to 1 1/2-quart saucepan and bring to boil over moderate heat, stirring and mashing them against sides of pan.
5

Cook briskly uncovered, until most of liquid in pan evaporates and tomatoes become a thick fairly smooth puree or use 1 can tomato puree.
6

Stir tomato puree into vegetables.
7

Then pour in the beaten egg, stirring constantly. Simmer about 1 minute.
8

Taste for seasoning and serve at once. Garnish the top with hard-boiled egg.