Pisto with Fried Eggs

• 4 tbspolive oil
• 300 gaubergine, cut into 2 cm dice
• 1large onion, chopped
• 2red peppers, cut into 2cm pieces
• 1green pepper, cut into 2cm pieces
• 400 gcourgettes, cut into 2 cm dice
• 3garlic cloves, sliced
• 1 tspsweet smoked paprika
• 1bay leaf
• 1 x 400gtin chopped tomatoes
• 1 tbsptomato puree
• 1 tbspsherry vinegar
• fine salt
• black pepper
• 4eggs
• 4thick slices sourdough, about 50 g each
• 1 tbspolive oil, for frying the eggs

Method

1. 1Heat 3 tablespoons of the olive oil in a wide, deep frying pan over a medium-high heat. Add the aubergine with a pinch of salt and fry for 6 minutes, turning now and then, until golden and starting to collapse at the edges. Lift it out onto a plate; it goes in first because it drinks the oil and browns better on its own.
2. 2Add the last tablespoon of oil, the onion, red peppers and green pepper with half a teaspoon of salt. Cook over a medium heat for 8 minutes until the peppers are soft and the onion is sweet and translucent, not browned.
3. 3Stir in the courgettes, garlic, paprika and bay leaf and cook for 4 minutes until the courgette starts to soften and the garlic smells sweet.
4. 4Return the aubergine with the tomatoes, tomato puree and 100ml of water. Season with salt and pepper, bring to a simmer and cook with the lid half on for 15 minutes, stirring occasionally, until every vegetable is soft and the sauce is thick and jammy with oil pooling at the edges. Pisto should be a stew, not a soup.
5. 5Pull out the bay leaf and stir in the sherry vinegar. Taste: the vegetables are sweet, so it needs enough salt and that hit of vinegar to bring it into focus.
6. 6While the pisto finishes simmering, heat the separate tablespoon of olive oil in a large non-stick frying pan over medium heat. Crack in the four eggs and fry for 4–5 minutes until the whites are set; cook longer if you prefer firm yolks.
7. 7Toast the bread. Divide the pisto between four plates, top each with one fried egg and serve with the toast.

Per serving

kcal

488

protein

17.9g

fibre

9.9g

carbs

50.4g

fat

24.4g