Pisto manchego with poached egg and toast

Ingredients

For 1 serving

• Zucchini150 g
• Eggplant120 g
• Bell peppers120 g
• Onion60 g
• Chopped tomatoes150 g
• Garlic1 clove
• Eggs2
• Extra virgin olive oil10 g
• Whole wheat bread2
• Saltto taste
• Black pepperto taste

Contains: gluten, eggs,

In season: July – September

Method

1. Wash the vegetables. Dice the courgettes, aubergines and deseeded peppers into pieces of about 1.5 cm; chop the onion and garlic.
2. Heat the extra virgin olive oil in a wide frying pan over medium heat and fry the onion and garlic for 4 minutes, until soft. Add the peppers, aubergines and courgettes with a pinch of salt and cook for 10 minutes, stirring, until softened and coloured.
3. Add the chopped tomatoes, season with salt and pepper and simmer over low heat for 15 minutes, stirring now and then, until the pisto is thick and the vegetables are tender.
4. With the back of a spoon make two hollows in the pisto and crack an egg into each. Cover and cook over low heat for 5 minutes, until the whites are set and the yolks still soft.
5. Meanwhile toast the slices of wholemeal bread in a dry pan or toaster until crisp and serve with the pisto.