About this recipe

Pisto manchego is Spain's beloved answer to ratatouille — a slow-simmered medley of zucchini, peppers, tomatoes, and onion cooked down in good olive oil until silky and deeply flavored. Hailing from the La Mancha region of central Spain, it's endlessly versatile: serve it as a vegetarian main with crusty bread and a fried egg on top, or as a side alongside grilled meats. The key is patience — letting each vegetable cook in stages so nothing turns to mush.

Instructions

1. 1

   Heat 3 tablespoons of extra-virgin olive oil in a skillet over ^[medium heat]. Add the diced white onion and a pinch of fine sea salt and cook, stirring occasionally, for 8–10 minutes until softened and lightly golden.

2. 2

   Add the red bell pepper and green bell pepper to the pan. Stir to combine and cook for another 8–10 minutes, stirring occasionally, until the peppers are tender and beginning to caramelize at the edges.

3. 3

   Push the white onion and pepper mixture to the sides of the pan. Add the remaining 3 tablespoons of extra-virgin olive oil to the center, then add the diced zucchini. Cook the zucchini undisturbed for 3–4 minutes to get some color, then stir everything together. Add the garlic and sweet smoked paprika, and cook for 1 minute more until fragrant.

4. 4

   Pour in the crushed tomatoes and stir well to combine. Season with fine sea salt, black pepper, and the white sugar if using. Reduce the heat to ^[medium-low] and simmer uncovered for 20–25 minutes, stirring occasionally, until the mixture thickens and the vegetables are very tender and the flavors have melded. Taste and adjust seasoning.

5. 5

   Serve hot, warm, or at room temperature. For a classic Spanish presentation, top each portion with a fried egg and serve alongside toasted crusty bread to scoop up the pisto.