Manzanilla Olive and Egg Pisto

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Ingredients:

 1 cup Manzanilla olives
 2 tbsp olive oil
 1 onion, coarsely chopped
 3 cloves garlic, minced
 1 ½ cups white mushrooms, halved
 2-3 zucchini, diced
 1 red bell pepper (or orange, etc.), seeded and diced
 1 tsp paprika
 1 tsp fresh oregano
 ½ cup dry white wine
 1 cup vegetable stock
 1 cup tomato coulis
 3-4 eggs

Preparation:

1

Oven temperature: 190 °C /375 °F

2

In a skillet over medium heat, sauté onion, garlic, mushrooms, zucchini and bell pepper in oil for 6 minutes, stirring occasionally. Add spices, mix and cook for 2 minutes. Add white wine and cook for 3 to 4 minutes.

3

Add vegetable stock, tomato coulis and olives. Stir and bring to a boil. Top with eggs and bake in the middle of the oven for 6 to 8 minutes. Serve sprinkled with herbs, if desired.

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Ingredients

 1 cup Manzanilla olives
 2 tbsp olive oil
 1 onion, coarsely chopped
 3 cloves garlic, minced
 1 ½ cups white mushrooms, halved
 2-3 zucchini, diced
 1 red bell pepper (or orange, etc.), seeded and diced
 1 tsp paprika
 1 tsp fresh oregano
 ½ cup dry white wine
 1 cup vegetable stock
 1 cup tomato coulis
 3-4 eggs

Directions

1

Oven temperature: 190 °C /375 °F

2

In a skillet over medium heat, sauté onion, garlic, mushrooms, zucchini and bell pepper in oil for 6 minutes, stirring occasionally. Add spices, mix and cook for 2 minutes. Add white wine and cook for 3 to 4 minutes.

3

Add vegetable stock, tomato coulis and olives. Stir and bring to a boil. Top with eggs and bake in the middle of the oven for 6 to 8 minutes. Serve sprinkled with herbs, if desired.

Manzanilla Olive and Egg Pisto
IngredientsDirections