Pisto

Experience the vibrant flavors of Spanish cuisine with this hearty pisto, a medley of fresh vegetables like zucchini, bell peppers, and tomatoes, all sautéed to perfection. Enjoy it as a comforting weeknight dinner or a delightful brunch dish topped with a sunny-side-up egg.

• 2 tablespoons olive oil
• 1 medium onion, diced
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 2 medium tomatoes, peeled and chopped
• 1 teaspoon garlic, minced
• 1 teaspoon paprika
• salt to taste salt
• 4 eggs eggs (optional, for serving)

Method

1. 1

   Heat the olive oil in a large skillet over medium heat.

2. 2

   Add the diced onion and red bell pepper to the skillet. Sauté for about 5 minutes until soft.

3. 3

   Stir in the zucchini and cook for an additional 5 minutes until tender.

4. 4

   Add the chopped tomatoes, minced garlic, paprika, and salt. Stir well and let the mixture simmer for 15-20 minutes until thickened.

5. 5

   Taste and adjust seasoning as needed.

6. 6

   If using, fry or poach the eggs in a separate pan.

7. 7

   Serve the pisto warm, topped with the fried or poached eggs if desired.