Pisto Manchego

1. 1

   In heavy 12-inch skillet, heat olive oil over high heat until light haze forms above.

2. 2

   Add onions, zucchini, peppers and salt and stir together.

3. 3

   Cover pan and reduce heat to lowest possible point. Cook for about 40 minutes or until vegetables are tender, stirring occasionally.

4. 4

   Meanwhile place tomatoes in 1 to 1 1/2-quart saucepan and bring to boil over moderate heat, stirring and mashing them against sides of pan.

5. 5

   Cook briskly uncovered, until most of liquid in pan evaporates and tomatoes become a thick fairly smooth puree or use 1 can tomato puree.

6. 6

   Stir tomato puree into vegetables.

7. 7

   Then pour in the beaten egg, stirring constantly. Simmer about 1 minute.

8. 8

   Taste for seasoning and serve at once. Garnish the top with hard-boiled egg.

No additional tips available.