Embark on a culinary journey to La Mancha with this vibrant vegetable stew, a Spanish cousin to ratatouille. Each spoonful bursts with the sweetness of tomatoes, the subtle bite of peppers, and the mellow depth of zucchini and onion. Crowned with a perfectly fried egg, this dish is a celebration of simple, fresh ingredients.

Follow The Directions

01

Step

5 mins

In a saucepan, heat 1/4 cup of olive oil over medium heat. Add the chopped tomatoes, sugar, and salt. Cook for 5 minutes, allowing the tomatoes to soften and release their juices.

02

Step

0 mins

Using an immersion blender, blend the tomato mixture until smooth and velvety. Set aside.

03

Step

1 mins

Meanwhile, in a large skillet, heat the remaining 1/4 cup of olive oil over medium-low heat. Add the minced garlic and cook until fragrant, about 1 minute, being careful not to burn it.

04

Step

15 mins

Add the chopped bell peppers, zucchini, and onion to the skillet. Increase the heat to medium and cook, stirring frequently, until the vegetables are tender and slightly caramelized, about 15 minutes.

05

Step

0 mins

Pour the smooth tomato mixture into the skillet with the cooked vegetables. Stir gently to combine, ensuring all the vegetables are coated in the tomato sauce.

06

Step

15 mins

Continue to cook the stew, stirring occasionally, for an additional 15 minutes, allowing the flavors to meld and deepen. Taste and season with additional salt, if needed.

07

Step

1 mins

While the stew simmers, prepare the fried eggs. Heat 1 tablespoon of olive oil in a separate skillet over medium heat. Crack the eggs into the skillet, being careful not to break the yolks. Cook until the outer edges of the whites begin to set, about 1 minute.

08

Step

4 mins

Cover the skillet, reduce the heat to low, and continue cooking until the egg whites are completely set and the yolks are still runny, about 4 minutes. Adjust cooking time to your preference for yolk firmness.