"There are those meals that just stay in your mind. Those meals that you can’t stop thinking about after you’ve tasted them. One of those magical food moments was when I first tasted Pisto in Spain, a vegetable stew that can best be described by imagining that ratatouille and shakshuka had a glorious food baby. This interpretation of pisto is made using Muir Glen Organic Petite Diced Fire Roasted Green Tomatoes. Vegetables are cooked low and slow in olive oil until rich and juicy, and eggs are cooked into the dish in the last few minutes. I add some pancetta to my version for an added porky flavor, although traditionally there is no meat included and you can forgo this ingredient to make a vegetarian version (which is also closer to the traditional). This is a one pan meal, but it takes some time. These flavors need respect and time to develop as the vegetables cook down. What you’ll end up with is a comforting, hearty, and insanely flavorful vegetable stew with jammy eggs warmly tucked in throughout. I love to garnish with a bright pop of fresh parsley for serving. I couldn’t sleep the night I first tried pisto, and I hope this fresh and comforting meal leaves you with warm memories created around your table, as well."