Pisto Manchego Huevos Rancheros
Spanish vegetable stew base topped with eggs and Manchego cheese shavings.
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Ingredients
- 1/4 cup extra virgin olive oil
- 1 whole large yellow onion, diced
- 3 whole garlic cloves, minced
- 1 whole green bell pepper, chopped
- 1 whole red bell pepper, chopped
- 2 medium zucchini, cubed
- 2 cups crushed tomatoes
- 1 teaspoon smoked paprika (pimentón)
- 4 whole large eggs
- 1/2 cup Manchego cheese, shaved
- 2 tablespoons fresh parsley, chopped(optional)
- 1 pinch salt and black pepper
Instructions
- 1
Heat the olive oil in a large heavy-bottomed skillet over medium heat.
- 2
Sauté the onion and garlic until translucent, about 5 minutes, then add both bell peppers and cook until softened.
- 3
Stir in the zucchini cubes and cook for another 8 minutes until they begin to brown slightly.
- 4
Pour in the crushed tomatoes and smoked paprika, then season with salt and pepper; simmer on low for 15 minutes until the sauce thickens.
- 5
Use a large spoon to create four small wells in the vegetable mixture.
- 6
Carefully crack one egg into each well, then cover the skillet with a lid.
- 7
Cook for 4 to 6 minutes until the egg whites are set but the yolks remain runny.
- 8
Remove from heat, top generously with shaved Manchego cheese and fresh parsley, and serve immediately.
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