Ingredients:
- 3 zucchini , halved lengthwise and cut crosswise into 1/2-inch pieces
- 2 chorizos ( cured spicy pork sausage , available at hispanic markets and some specialty foods shops), peeled
Directions:
- In a large saucepan cook the onions and the bell pepper in the oil over moderately low heat, stirring, until the vegetables are softened, add the garlic, and cook the mixture, stirring, for 5 minutes. Add the tomatoes, the zucchini, the parsley, the chorizos, the salt, the black pepper, and the sugar and simmer the mixture, stirring occasionally, for 40 minutes. Transfer the chorizos with tongs to a cutting board and slice them thin. Stir the vinegar into the tomato mixture, transfer the pisto to a serving bowl, and arrange the chorizos and the hard-boiled eggs on top.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 258.26 Kcal (1081 kJ) | ||
| Calories from fat | 196.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.81g | 34% | |
|---|---|---|---|
| Cholesterol | 79.77mg | 27% | |
| Sodium | 856.6mg | 36% | |
| Potassium | 332.8mg | 7% | |
| Total Carbs | 7.57g | 3% | |
| Sugars | 3.88g | 16% | |
| Dietary Fiber | 1.64g | 7% | |
| Protein | 8.13g | 16% | |
| Vitamin C | 36.9mg | 62% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 9.3mg | 52% | |
| Calcium | 34.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 155 Kcal (649 kJ) | ||
| Calories from fat | 117.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.09g | 34% | |
|---|---|---|---|
| Cholesterol | 47.88mg | 27% | |
| Sodium | 514.12mg | 36% | |
| Potassium | 199.75mg | 7% | |
| Total Carbs | 4.54g | 3% | |
| Sugars | 2.33g | 16% | |
| Dietary Fiber | 0.99g | 7% | |
| Protein | 4.88g | 16% | |
| Vitamin C | 22.2mg | 62% | |
| Vitamin A | 0.3mg | 16% | |
| Iron | 5.6mg | 52% | |
| Calcium | 20.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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