Pisto con Huevo — Spanish Ratatouille

Ingredients

• 4 ripe tomatoes, chopped
• 2 Zucchini, diced
• 1 Bell Pepper, diced
• 1 onion, diced
• 3 cloves garlic
• ⅓ cup olive oil
• 1 tsp sugar
• 3 eggs
• Crusty bread

Method

1. Soften the onion in the oil over medium-low, 8 minutes — pisto is a patience dish; nothing browns hard, everything melts.
2. Add the Bell Pepper for 5 minutes, then the Zucchini for 5 more.
3. Add the tomatoes, garlic, sugar, and salt; simmer gently 15–20 minutes until the vegetables collapse into a glossy, jammy stew with the oil re-emerging at the edges — the Spanish doneness tell.
4. Fry the eggs in olive oil until the edges lace.
5. Bowl the pisto, crown with the eggs, break the yolks into everything, and mop with bread. La Mancha's answer to ratatouille — and Spain would note theirs came with an egg.