← Nouns Cooking · Spanish

Ingredients

• 5 tbsp extra virgin olive oil
• 1 large onion, diced
• 3 cloves Garlic, finely chopped
• 1 green pepper, diced
• 1 red pepper, diced
• 2 Courgette (zucchini), diced
• 800 g ripe tomatoes (or 2 tins chopped tomatoes), grated, skins discarded
• 1 Bay leaves
• 1 pinch Sugar
• salt and black pepper
• 4 eggs, fried, to serve (optional)

Method

1. Warm the oil in a wide, heavy pan over medium-low heat. Add the onion and a pinch of salt and cook gently for 8–10 min until soft and translucent, not browned.
2. Add the garlic and both peppers and cook for 10 min more, stirring now and then, until the peppers are soft and sweet.
3. Stir in the courgette and cook for 5 min until it starts to soften and turn glossy.
4. Add the grated tomato, bay leaf, sugar and a good pinch of salt. Simmer on low, uncovered, for 25 min, stirring from time to time, until the liquid has cooked away and the stew is thick and jammy.
5. Taste and season, then remove the bay leaf. Serve warm with crusty bread, topped with a fried egg each if you like.

Tips

• The fried eggs are traditional but make the dish non-vegan; leave them off or use a few cubes of fried tofu instead.
• Pisto tastes even better the next day and freezes well for up to 3 months.

Sources

Written in our own words after cross-checking these recipes:

Spain on a Fork The Local Spain Spanish Fiestas