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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.
Image générée par IA
Image générée par IA
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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