Pisto Spanish Vegetable Stir Fry Food

PISTO (SPANISH VEGETABLE STIR-FRY)

Steps:

• Heat the oil & garlic in a large frying pan over medium heat.
• Saute the potatoes for 8-10 minutes or until lightly browned.
• Add the onion & bell peppers and cook for 8-10 more minutes, or until the onion is lightly browned.
• Add the zucchini & eggplant & cook for additional 5 minutes then add the tomatoes.
• Season with the spices, pour in the water, & cook for 10-15 minutes more or until all the vegetables are tender.

PISTO MANCHEGO (SPANISH VEGETABLE STEW)

Steps:

• Heat 1/4 cup olive oil in a saucepan over medium heat. Add tomatoes, sugar, and salt and cook for 5 minutes. Blend with an immersion blender until smooth.
• Meanwhile, heat remaining 1/4 cup olive oil in a skillet over medium-low. Add garlic and cook until fragrant, about 1 minute. Add bell peppers, zucchini, and onion. Increase heat to medium and cook, stirring frequently, until vegetables are soft, about 15 minutes.
• Pour tomato mixture into the vegetable mixture and stir until well combined. Cook, stirring occasionally, for an additional 15 minutes. Taste and season with salt, if needed.
• Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Crack eggs into the skillet and cook until outer edges become opaque, about 1 minute. Cover, reduce heat to low, and cook until whites are completely set, about 4 minutes.
• Divide vegetable stew amongst 4 plates and top each with a fried egg.