Manchego vegetable stew

    1 hour 5 min

    This is sort of a Spanish ratatouille, a vegetable stew that hails from La Mancha. Serve with with a fried egg on top and some crusty bread for a lovely and light meat-free meal!

    4 people made this

    Serves: 4 

    • 150ml olive oil
    • 6 tomatoes, peeled and chopped
    • 1 teaspoon sugar
    • 1 generous pinch of salt
    • 1 to 4 cloves garlic, or to taste, chopped
    • 2 green peppers, chopped
    • 2 courgettes, sliced
    • 1 onion, chopped
    • olive oil for frying
    • 4 eggs

    Prep:30min  ›  Cook:35min  ›  Ready in:1hr5min 

    1. Heat 75ml olive oil in a saucepan. Add the tomatoes, sugar and salt and cook for 5 minutes. Blend with a hand-held blender until smooth.
    2. In a large frying pan, heat the remaining 75ml olive oil. Add the garlic and cook till fragrant. Add the peppers, courgettes and onion. Stir frequently and cook till soft, about 15 minutes.
    3. Add the tomato mixture to the vegetable mixture in the frying pan. Stir well and cook for a further 15 minutes. Stir occasionally to prevent sticking. Taste again and season to taste with salt, if needed.
    4. In a separate frying pan, heat some olive oil and fry one egg per serving.
    5. To serve, place a generous spoonful of the vegetable stew on a plate, top with a fried egg and serve with crusty bread.

    Cook's note

    Use either green or red peppers in this recipe, or a combination of both!


    Manchego vegetable stew
    Manchego vegetable stew

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