Pisto – Spanish vegetable stew with fried egg

Ingredients for 4 portions

• 2Yellow onions
• 2Italian green peppers
• 1Bell pepper, red
• 2 clovesGarlic
• 2Courgettes
• 4 tbspOlive oil, for the vegetables
• 800 gCrushed tomatoes
• 1 tspSugar
• to tasteSalt
• 4Eggs
• 4 tbspOlive oil, for the eggs

On the side

• 200 gBread

Method

1. Chop the onions and garlic, and cut the peppers and courgettes into small dice.
2. Heat the oil in a wide, deep pan and cook the onion gently over a medium-low heat for about 10 minutes, until soft and translucent.
3. Add the peppers and garlic and cook for another 10 minutes, stirring now and then.
4. Stir in the courgette and cook for 10 minutes, until it starts to soften.
5. Add the tomatoes, sugar and salt and cook uncovered over a low heat for about 25 minutes, stirring from time to time, until thick and the vegetables are very soft.
6. Towards the end, heat the oil in a small frying pan and fry the eggs one at a time, until the whites are set and the yolks still runny.
7. Serve the pisto topped with a fried egg, with bread for mopping up.

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