Description
A hearty and flavorful Spanish dish made with a variety of vegetables, perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 2 medium zucchinis, diced
- 2 cups ripe tomatoes, chopped (or 1 can (14.5 oz) diced tomatoes)
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 4 large eggs (optional, for serving)
- Fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and sauté for about 3 minutes until it becomes translucent.
- Add the diced red and green bell peppers and cook for another 5 minutes, stirring occasionally.
- Stir in the diced zucchinis and cook for an additional 5 minutes until they start to soften.
- Add the chopped tomatoes, minced garlic, smoked paprika, salt, and pepper. Stir well to combine and let the mixture simmer for about 15-20 minutes, stirring occasionally, until the vegetables are tender and the flavors meld together.
- If using eggs, in a separate pan, fry or poach the eggs to your desired doneness.
- Serve the pisto warm, topped with a fried or poached egg if desired, and garnish with fresh parsley.
Notes
- For a heartier dish, add cooked chorizo or ground beef to the pisto during the cooking process.
- For a vegetarian option, serve the pisto over quinoa or rice for added texture and nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 186mg