Braised summer vegetable pisto with emerald sauce & fried egg

Braised summer vegetable pisto with emerald sauce & fried egg

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Cooking time

Prep: 45 mins Cook: 45 mins

Skill level

Easy

Servings

Serves 4

Gutsy flavours and bright colours on the plate make this imaginative vegetarian dish a winner for a light weekend lunch

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
448
protein
19g
carbs
47g
fat
22g
saturates
4g
fibre
9g
sugar
17g
salt
0.95g

Ingredients

  • olive oil, for frying
  • 4 eggs
  • 4 slices sourdough bread, toasted to serve

For the pisto

  • 4 tbsp extra-virgin olive oil
  • 1 onion, chopped
  • 2 garlic cloves, chopped
  • 2 green peppers, diced
  • 3 red peppers, diced
  • 4 very ripe tomatoes, chopped
  • 1 bay leaf
  • 4 medium courgettes, diced

For the emerald sauce

  • 1 bunch flat-leaf parsley, leaves picked
  • 30 large garlic cloves, (about 2 heads) peeled
  • 250ml vegetable stock

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Method

  1. For the pisto, heat the oil in a deep frying pan and add the onion. Fry for a few mins, add garlic, then cook for a few mins more. Add the peppers and cook over a medium heat for 5 mins. Now add the tomatoes, the bay and courgettes and cook for about 30 mins, seasoning well.
  2. Meanwhile, make the sauce. Drop the parsley in a pan of boiling water and cook for 1 min. Drain and immediately run under a cold tap, then shake off excess water. Put the garlic in a pan of cold water, bring to the boil, then drain and repeat with a fresh batch of water (this gets rid of the garlic’s strength). Add stock and simmer until the garlic is soft and the liquid syrupy. Purée with the parsley until smooth. Season.
  3. For the eggs, add a glug of olive oil to a pan. When smoking hot, crack in the eggs – they will splutter but go deliciously crisp at the edges. Serve the pisto on toast, topped with egg, drizzled in the sauce.

Recipe from Good Food magazine, June 2010

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