Pisto Manchego Huevos Rancheros

Ingredients

• 0.25 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
• 0.5 cup Manchego cheese, shaved
• 2 tablespoons fresh parsley, chopped(optional)
• 1 pinch salt and black pepper

Instructions

1. 1

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

2. 2

   Sauté the onion and garlic until translucent, about 5 minutes, then add both bell peppers and cook until softened.

3. 3

   Stir in the zucchini cubes and cook for another 8 minutes until they begin to brown slightly.

4. 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. 5

   Use a large spoon to create four small wells in the vegetable mixture.

6. 6

   Carefully crack one egg into each well, then cover the skillet with a lid.

7. 7

   Cook for 4 to 6 minutes until the egg whites are set but the yolks remain runny.

8. 8

   Remove from heat, top generously with shaved Manchego cheese and fresh parsley, and serve immediately.