Pisto con Huevo (Spanish Vegetable Stew with Egg)

Ingredients

• •1 zucchini, diced
• •1 red bell pepper, diced
• •1 large onion, diced
• •400 g canned tomatoes
• •4 eggs
• •2 tbsp olive oil

Directions

1. 1Cook the onion in the olive oil over low heat for ten minutes until soft and sweet.
2. 2Add the pepper and cook another eight minutes.
3. 3Add the zucchini and cook five minutes more, stirring so nothing catches.
4. 4Pour in the tomatoes, season, and simmer uncovered fifteen minutes until thick and jammy.
5. 5Make four hollows in the surface and crack an egg into each.
6. 6Cover and cook five minutes until the whites set and the yolks are still soft.

💡 Cook the vegetables in that order and give each one its time. Adding them together leaves the zucchini watery and the onion raw.

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