Pisto Manchego

Ingredients

• 4 tomates maduros rallados
• 2 pimientos verdes
• 1 calabacín mediano
• 1 cebolla grande
• 5 cucharadas aceite de oliva virgen extra
• 1 cucharadita azúcar (opcional, si el tomate es ácido)
• al gusto sal
• para servir huevos fritos

Method

1. Dice. Cut the onion, pepper and zucchini into small, even dice. The Manchego way, always — no giant chunks.
2. In order. Poach the onion in the oil 8 minutes, add the pepper for 10 more, then the zucchini for another 10.
3. Tomato. Add the grated tomato and a pinch of sugar. Cook over medium heat 25–30 minutes, uncovered, until the water evaporates and the pisto has body.
4. Serve. With a fried egg on top and bread. Also cold the next day, or as a base for baked eggs.