Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
6 servings



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.

Get the Recipe

Deviled Egg Cake

Dress up your Easter table with a giant egg cake.


Manchego Quince Skewers

Recipe courtesy of Tyler Florence

Manchego Potatoes

Recipe courtesy of Rachael Ray

Manchego Cheesy Rice

Recipe courtesy of Rachael Ray

Manchego and Ham Croquetas

Recipe courtesy of Jose Garces

Enchiladas de Manchego Norteyas

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Chorizo and Manchego Puffs

Recipe courtesy of Anne Burrell

Serrano Piquillo Manchego Panini

Recipe courtesy of Rachael Ray

Bacon, Date and Manchego Quesadillas

Recipe courtesy of Jeff Mauro

Browse Reviews By Keyword

          Latest Stories