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Pisto — Spanish vegetable stew with eggs

Why it worksPisto is the Spanish version of ratatouille. The courgette goes in later than the peppers, so it does not turn to mush.

Ingredients

• 500 g courgette
• 320 g bell pepper
• 200 g onions
• 400 g chopped tomatoes
• 12 g garlic
• 40 ml olive oil
• 6 eggs
• 300 g bread

Method

1. Chop the onion and peppers. Cut the courgettes into small cubes and chop the garlic.
2. Heat the olive oil in a large frying pan with a lid on medium heat. Cook the onion and peppers for 10 minutes, until soft. Add the courgette and garlic and cook for 10 more minutes.
3. Add the chopped tomatoes. Let it bubble gently for 15 minutes, stirring now and then, until thick. Add salt.
4. Make six small holes in the vegetables and crack an egg into each one. Put the lid on and cook on low heat for 6 minutes, until the whites are firm. Eat with bread.

A portion: about 650 kcal · 27 g protein · 67 g carbs · 28 g fat