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Spanish ratatouille-style dish with zucchini, peppers, tomatoes, and egg, often served with a fried egg on top. Ingredients (Serves 4) 2 medium zucchini, diced 1 red bell pepper, diced 1 green bell pepper, diced 1 onion, finely chopped 2 garlic cloves, minced 4 ripe tomatoes, peeled and chopped (or 400 g canned tomatoes) 4 tbsp extra virgin olive oil Salt and freshly ground black pepper, to taste Optional: 1 egg per serving for topping Optional: fresh herbs (thyme or parsley)

Chilled tomato and vegetable soup, refreshing and light, perfect for summer. Ingredients (Serves 4–6) 1 kg ripe tomatoes, peeled and chopped 1 small cucumber, peeled and chopped 1 red bell pepper, chopped 1 small onion, chopped 1–2 garlic cloves, minced 50 ml extra virgin olive oil 20 ml sherry vinegar or red wine vinegar 1 slice of bread (optional, for thickness) Salt, to taste Cold water, as needed Optional garnishes: Diced cucumber, bell pepper, or tomato Croutons Hard-boi

Grilled Iberian pork cut, juicy and flavorful. Ingredients (Serves 2–4) 500 g secreto ibérico (Iberian pork cut) 2 tbsp extra virgin olive oil Salt, to taste Freshly ground black pepper, to taste Optional: garlic cloves or fresh herbs for flavoring Preparation Prepare the meat: Pat secreto dry with paper towels. Lightly score the fat side if thick. Season generously with salt and black pepper. Heat the plancha (grill pan): Heat a grill pan or skillet over medium-high heat. Ad

Rustic hot soup made with garlic, paprika, bread, and sometimes a poached egg. Ingredients (Serves 4) 6–8 garlic cloves, thinly sliced 4 slices stale bread, cut into cubes 50 ml extra virgin olive oil 1 tsp smoked paprika 1 liter chicken or vegetable broth 2 eggs (optional) 100 g diced ham or chorizo (optional) Salt and freshly ground black pepper, to taste Fresh parsley, for garnish Preparation Sauté garlic and bread: Heat olive oil in a large saucepan over medium heat. Saut