Ingredients

• 50 mls (0.21 cup) olive oil
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 zucchini, chopped
• 1 eggplant, chopped
• 4 ripe tomatoes, chopped
• 2 garlic cloves, minced
• 1 tsp salt
• 0.5 tsp black pepper
• 4 eggs
• 30 mls (0.13 cup) additional olive oil for frying

Instructions

1. Heat 50 ml of olive oil in a large pan over medium heat.
2. Add the chopped onion and sauté until translucent.
3. Add the chopped red and green bell peppers, zucchini, and eggplant. Cook for about 10 minutes until softened.
4. Stir in the chopped tomatoes and minced garlic. Season with salt and black pepper.
5. Lower the heat and let it simmer for 20-25 minutes, or until the vegetables are tender.
6. In a separate pan, heat 30 ml of olive oil over medium heat.
7. Fry the eggs until the whites are set and yolks are cooked to your liking.
8. Serve the pisto topped with a fried egg on each plate.

Notes

• Pisto is a Spanish dish similar to ratatouille.
• Serve with crusty bread for a hearty meal.
• Can be made in advance and reheated.