Spanish Pisto with Fried Eggs

Ingredients

• 1 zucchini, diced
• 1/2 eggplant, diced
• 1 red bell pepper, diced
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 cup crushed tomatoes
• 1 tsp smoked paprika
• 2 eggs
• 2 slices crusty bread
• Olive oil, salt and black pepper

Steps

1. Heat oil in a wide skillet and cook eggplant, zucchini and pepper until browned and tender.
2. Add onion and cook until translucent, then add garlic and paprika.
3. Stir in tomatoes, season, and simmer until thick and jammy, about 12 minutes.
4. Make two small spaces in the vegetables and crack in eggs.
5. Cover and cook gently until egg whites and yolks are fully set to your preference.
6. Toast bread and serve it with the hot pisto.

Allergen note: Contains gluten and egg.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.