Vegetarian Pisto Manchego with Crusty Bread

Ingredients

Quantities are for one portion.

• 1crusty bread roll
• 15 mlolive oil
• 1red bell pepper, diced
• salt to taste
• 2eggs
• 100 gzucchini, diced
• 150 mltomato passata
• 150 geggplant, diced

Method

1. Heat half of the olive oil in a large frying pan over medium heat. Sauté the diced eggplant, zucchini, and red bell pepper until they begin to soften and lightly brown.
2. Pour the tomato passata into the pan, season with salt, and let the stew simmer gently until the vegetables are completely tender and the sauce is thick.
3. In a separate frying pan, heat the remaining olive oil over medium-high heat.
4. Fry the eggs in the hot oil until the whites are crispy on the edges but the yolks remain perfectly runny.
5. Ladle the hot, rich vegetable stew onto a plate or shallow bowl.
6. Gently slide the fried eggs on top of the stew and serve immediately with the crusty bread roll for dipping.