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A traditional Spanish vegetable stew from La Mancha, gently simmered until peppers, zucchini, and tomatoes become sweet, silky, and deeply savory. Serve it with eggs for a complete meatless main dish.
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Slow cooking concentrates the sweetness of the peppers, onion, and tomatoes while the zucchini keeps the stew tender without becoming shapeless. Eggs add richness and make the rustic vegetables a satisfying main dish.
Refrigerate the vegetable stew in an airtight container for up to 4 days. Store cooked eggs separately if possible.
Reheat the vegetable stew gently in a covered skillet over medium-low heat, stirring occasionally until steaming hot. Add a splash of water if it has thickened too much; cook fresh eggs when serving.
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