Pisto with egg and bread

Ingredients

For 1 serving

• Eggs2
• Zucchini150 g
• Bell peppers120 g
• Onion50 g
• Tomatoes150 g
• Bread60 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, eggs,

In season: June – September

Method

1. Peel and chop the onion; wash the courgettes and peppers, trim the courgettes, remove the pepper stalks, seeds and pith, and dice both into roughly 1 cm pieces. Wash the tomatoes and chop them.
2. Heat the oil in a wide frying pan over medium heat and fry the onion for 4 minutes, until soft and translucent.
3. Add the peppers and courgettes, salt them and cook for 10 minutes, stirring often, until soft and lightly golden.
4. Add the tomatoes, lower the heat to medium-low and cook for another 10 minutes, until they break down and the sauce thickens; taste and adjust with salt and black pepper.
5. Make two hollows in the vegetables with a spoon, crack the eggs into them, salt lightly, cover and cook over low heat for 5 minutes, until the whites are set and the yolks still soft.
6. Serve straight from the pan with the bread.