Pisto manchego with a fried egg

Ingredients

For 1 serving

• Eggs1
• Bell peppers80 g
• Zucchini80 g
• Tomatoes120 g
• Onion30 g
• Bread40 g
• Extra virgin olive oil6 g
• Saltto taste

Contains: gluten, eggs,

In season: June – September

Method

1. Peel and chop the onion; wash the pepper, remove the stalk, seeds and white membranes and cut it into roughly 1 cm dice; wash and trim the courgette and dice it the same size.
2. Heat the oil in a lidded pan over medium heat and cook the onion for 2–3 minutes, until translucent; add the pepper and courgette, cover and braise over medium-low heat for 10 minutes, stirring now and then, until soft.
3. Meanwhile, wash the tomatoes and chop them, discarding the hard core.
4. Add the tomatoes and salt and cook uncovered for 10 minutes, stirring, until the sauce has reduced and the vegetables are tender and glossy.
5. Make a hollow in the centre with a spoon, crack in the egg and salt it lightly; cover and cook over low heat for 4 minutes, until the white is set and the yolk still soft.
6. Meanwhile, toast the bread and serve it with the pisto to mop up the sauce and the yolk.