4 medium-sized tomatoes, peeled, seeded and coarsely chopped (see Huevos a la Flamenca)
1 egg, lightly beaten
1 hard-cooked egg, the white cut lengthwise into ¼-inch strips and the yolk crumbled (optional)
How To Cook:
1. In a heavy 12-inch skillet, heat the olive oil over high heat until a light haze forms above it. Add the onions, squash, peppers and salt, stir together, then cover the pan, and reduce the heat to its lowest possible point.
2. Cook for about 40 minutes, or until the vegetables are tender, stirring occasionally.
3. Meanwhile, place the tomatoes in a 1- to 1½-quart saucepan and bring to a boil over moderate heat.
4. Stirring and mashing them against the sides of the pan, cook briskly uncovered until most of the liquid in the pan evaporates and the tomatoes become a thick, fairly smooth puree.
5. Stir them into the vegetables, then pour in the beaten egg, stirring constantly. Simmer about 10 seconds but do not let the mixture boil.
6. Taste for seasoning and serve at once. Garnish the top, if you like, with the hard cooked egg. "Pisto" is usually served as an accompaniment to roasted meat.
