Spanish Stir-Fried Vegetables - Pisto Recipe

 FOR THE VEGETABLES STIR FRY

1. Peel and chop garlic cloves.
2. Peel and chop onion.
3. Wash green and red peppers, take off stems and seeds and chop.
4. Place 4 tablespoons of olive oil in a large skillet and heat. When warm add onion, garlic and a pinch of salt and cook over low heat for 4 - 5 minutes.
5. Add chopped peppers to the large skillet and stir-fry over medium heat for 10 -12 minutes.
6. Peel and chop zucchini.
7. Peel and grate tomatoes (a tip to peel off tomatoes easier is to immerse them in boiling water for 15 - 20 seconds).
8. Add zucchini to the skillet and stir-fry over medium heat for 2 - 3 minutes more.
9. Add grated tomatoes, 1 teaspoon of salt and 1 tablespoon of sugar to cut acidity. Cook over medium heat for 5 - 7 minutes.

 FOR THE SPANISH STYLE FRIED EGGS 

1. Place half a cup of olive oil in a non-stick frying pan.
2. Fry cracked eggs over high heat with a pinch of salt. Do not overcook yolk and try to get a delicate crunchy white. 

Serve pisto with the egg on the top and enjoy your Spanish stir-fried vegetables recipe! See more Spanish Tapas recipes or eggs recipes.