Pisto Manchego

1. Blanch, peel, deseed, and chop the tomatoes, or grate them, and set the pulp aside while you dice the onion, peppers, and zucchini into roughly even pieces.
2. Heat the olive oil in a large pan over medium heat and soften the diced onion for about 8 minutes, then add the chopped garlic and cook for one more minute until fragrant.
3. Add the green and red peppers and cook for 10 minutes until softened, then stir in the zucchini and continue cooking for another 8 minutes.
4. Pour in the tomato pulp, add the sugar, and season with salt and pepper, then simmer uncovered over low heat for 25 to 30 minutes, stirring now and then, until thick and most of the liquid has evaporated.
5. Make four wells in the surface of the stew and crack an egg into each, then cover the pan and cook gently for 5 to 7 minutes until the whites are fully set and the yolks reach your preferred doneness, ensuring the eggs are cooked through if serving to vulnerable diners.
6. Alternatively, stir lightly beaten eggs through the hot pisto off direct high heat until just set and creamy, then serve straight away with bread.

You'll use: Pan · Saucepan