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Categories:Viewed: 90 - Published at: 3 years ago
Ingredients
- 1/2 cup plus 1 tablespoon olive oil
- 4 large onions, coarsely chopped
- 3 green bell peppers, stemmed, seeded, and cut into large dice
- 3 medium zucchini, cut into large dice
- 2 teaspoons salt
- 6 medium tomatoes, peeled, seeded, and coarsely chopped
- 1 egg, lightly beaten
- 1 1/2 hardboiled egg, whites diced and yolks crumbled, for garnish
Method
- In a large heavy skillet, heat 1/2 cup of the olive oil over medium high heat until it is very hot.
- Add the onions and cook for 2 to 3 minutes, stirring constantly, until golden.
- Add the peppers and cook for about 4 minutes more, or until tender and golden.
- Add the zucchini and salt and stir together for 1 minute more.
- Cover the pan and reduce the heat to its lowest possible point (use a heat proof pad if necessary).
- Cook for 20 to 25 minutes, stirring occasionally, until the vegetables are very tender.
- Meanwhile, heat the remaining tablespoon olive oil in a large, heavy saucepan, add the tomatoes and bring to a simmer over moderate heat, stirring and mashing them against the sides of the pan.
- Cook rapidly, uncovered, until most of the liquid has evaporated and the tomatoes have broken down into a thick, not quite smooth puree.
- Stir the tomatoes into the vegetable mixture, then pour in the beaten egg, stirring constantly.
- Simmer gently for about 10 seconds but do not let the mixture come to a full boil.
- Taste for seasoning and serve immediately, garnished with the hardboiled egg.
