Vegetable ragout pisto manchego with glazunya
Author:
Cooking Together
Servings: 2
Cooking time: 20 min
Light and flavorful Spanish vegetable stew pisto manchego with glazed eggs
Ingredients
| zucchini 250 g |
| eggplants 250 g |
| sweet pepper 250 g |
| skinned tomatoes 300 g |
| onions 150 g |
| garlic 4 cloves |
| chili pepper 1 pc |
| tomato paste 40 g |
| eggs 2 pcs |
| olive oil 40 ml |
| TO TASTE: |
| salt |
| sugar |
| black pepper |
| paprika |
| fennel seeds |
Instructions
Step 1
Fry the coarsely diced onions and bell peppers in olive oil.
Step 2
Cut the eggplants in the same way, salt and leave for 10 minutes. Then rinse, dry and place in the pan.
Step 3
Add the diced zucchini and tomatoes, chopped garlic, chili pepper and tomato paste. Fry for a couple more minutes.
Step 4
Season with chopped fennel, salt, pepper, paprika and sugar.
Step 5
Serve the stew with scrambled eggs glazed. Enjoy.
