Pisto Manchego

Finely chop the onion and garlic. In a wide skillet or Dutch oven, heat 3 tbsp olive oil over medium heat, add the onion and sauté until translucent and soft, 8-10 minutes, stirring often.

Cut the eggplant into cubes about 1.5 cm on each side. Add the eggplant and garlic to the onion and cook for another 5-7 minutes over medium heat, until the eggplant starts to soften.

Cut the bell pepper into cubes or strips and add to the skillet. Simmer over low heat for 10-12 minutes, until the pepper is soft.

Cut the zucchini into cubes of the same size and add to the vegetables. Cook for another 8-10 minutes, stirring occasionally, until the vegetables soften slightly but don't turn to mush.

Blanch the tomatoes in boiling water for 20 seconds, peel them, and grate the flesh or chop it finely. Add the tomatoes to the skillet along with salt and black pepper to taste. Simmer uncovered over low heat for 20-25 minutes, until the sauce thickens and excess liquid evaporates.

10 minutes before the pisto is ready, heat a separate skillet with the remaining olive oil (2 tbsp) and fry the eggs one at a time until the edges are crispy and lacy and the yolks are still runny.

Divide the hot pisto manchego among plates and top each portion with one fried egg. Serve immediately with fresh white bread.